These citrus scones offer a bright way to start the day in portable and delicious form!
I managed to score a container of candied citrus peel–the stuff usually used in fruitcakes–on an after-Christmas clearance. “Oh, what to do with us?” I wondered.
Finally, it hit me: scones! An original scone recipe that my husband could enjoy before work.
Of course, I had to add a glaze. Orange juice and confectioners’ sugar made that easy.
Plus, I found that the scones freeze like a charm, even while glazed! They thaw quickly at room temperature, too.
Unlike other scone recipes I’ve made, this one produces soft, fluffy results. Not dry or crumbly at all. I credit the sour cream for that. It sure works wonders in cakes and bars, too.
Bready or Not Original: Citrus Scones
Use candied orange peel--the stuff used in fruitcakes--to make a deliciously fresh breakfast treat! This recipe makes eight scones, and can be cut by hand or formed in a scone pan. The finished scones can be frozen after glazing for later enjoyment.
Ingredients
Scones:
- 1 3/4 cups all-purpose flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 5 Tablespoons unsalted butter
- 1/2 cup plus 1 Tablespoon milk or half & half
- 1/4 cup sour cream
- 1/3 cup candied orange peel
- 1 egg lightly beaten
Glaze:
- 1/2 cup confectioners' sugar
- 3 teaspoons orange juice [or water]
- sprinkle of additional orange peel optional
Instructions
- Preheat oven at 400-degrees.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs.
- In a different bowl, stir together 1/2 cup milk and sour cream. Stir into dry ingredients until it just holds together, adding more milk if needed. Fold in the candied citrus peel.
- If using a scone pan, pack the dough into the triangular holes. If shaping by hand, transfer the cohesive dough to a large piece of parchment paper on a large cookie sheet. Shape into a large, even circle. Slice into eight wedges and separate them slightly.
- Whisk egg and remaining tablespoon of milk and brush them atop each scone.
- Bake until scones are golden brown, 15 to 17 minutes. Leave on pan to cool for 20 minutes.
- To glaze, mix together confectioners' sugar and orange juice to create a thick, dribbly consistency. Spoon atop scones. Immediately sprinkle on more candied orange peel and gently press into tops of scones.
- Scones are best eaten within the day, but they can be frozen even while glazed. Freeze on waxed paper then transfer to a freezer bag or plastic container. They thaw quickly at room temperature.
- OM NOM NOM!
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