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Glazed Orange Scones

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When you top the plate with a sweet orange glaze, Orange Scones are sweet, tangy, and tender. They are the best breakfast or afternoon snack with a cup of tea. This article discusses glazed orange scones.

Orange Cream Scones are one of the summer recipes!

These flaky and tender cream scones are packed with fresh orange flavor and are topped with a sweet orange glaze, making them a perfect breakfast, brunch, or dessert for the summer season.

Highlights: 

  • They’re ultra tender and flaky
  • This recipe uses both sour cream and heavy cream
  • This is to ensure that these scones have the best texture
  • they’re moist
  • They aren’t a dry crumb in sight
  • This recipe uses fresh orange juice and zest so you get the sweet, natural flavor of orange
  • You never get the superficial taste of an orange extract
  • It is the best of all sweet recipes.
  • We probably have most of the ingredients right in our pantry

Tips for choosing ingredients: 

  1. Use good quality ingredients.
  2. Self-rising flour is already salted, so if you’re using self-rising flour, be sure to use unsalted butter.
  3. Don’t soften your butter.
  4. If it’s hot in your kitchen, freeze your butter before making scones.
  5. Cut your butter into cubes.
  6. Measure the flour with a scale or by scooping it out of the bag and into a dry measuring cup with a spoon.
  7. Do not pour your flour into the measuring cup or it will be too dense and you’ll use more flour than you should.
  8. Be sure to drain your fruit very well.
  9. In case of using frozen fruit don’t thaw it out before you mix it into your batter.
  10. If you’re adding fruit, chocolate or other sweet ingredients to a basic scone recipe, use less sugar.
  11. If you’re making scones with ingredients like canned pumpkin or mashed banana, use less buttermilk than you would normally use.

Tips for mixing scones: 

    • Never use a food processor.
    • A pastry cutter always works best.
    • Just press it into the mixture, cutting the butter as you go
    • Now wipe the cutter clean of dough with your hand as needed.
    • Start by adding half the dry ingredients.
    • Lightly turn the mixture and add more liquid as needed.
    • Add just enough milk.
    • This should preferably be of low-fat
    • Only then, the dough sticks together.
    • The dough should still be crumbly with some flour dregs when it has enough milk. Otherwise, the scones may come out tough.
    • If you’re using frozen fruit, and add it at the last minute  – just before cutting the scones
    • This is to prevent its juices from melting before it gets into the heat of the oven.
    • Avoid over-mixing the dough.
    • Too much stirring will toughen your scones.
    • Once your dough is crumbly, you can freeze it in a sealed plastic bag
    • This should be done until you’re almost ready to bake it.
    • When you’re ready to bake the dough, thaw it out
    • But do not microwave it
    • Microwaving will compromise the entire texture.
    • This is a good way to prepare scones for busy holidays and large events.
    • You can use raspberries for pink scones

    Tips for shaping the scones:

    • Move a chunk of dough from the mixing bowl to a floured cutting board.
    • If the dough is too crumbly when you place it on the cutting board, add slightly more milk.
    • If the dough is too sticky when you put it on the cutting board, add more flour.
    • Flour your hands and shape a chunk of dough into a disc.
    • A larger disc will make a larger, more moist scone.
    • A smaller disc will make a smaller, drier scone.
    • Gently pat the edges of the scone to make it round.
    • Don’t compress the dough.
    • Lightly press the top of the scone so it is roughly 1.5 inches tall and 8 inches in diameter, or smaller.

    Tips for cutting the scones: 

    • Flip the disc of dough once.
    • Cut it into eighths or score it into eighths and break it after it’s baked.
    • Alternately, you can cut it into hearts, circles or other shapes.
    • Place the cut scones on a parchment-lined baking sheet.
    • Shape and cut more scones until you are out of dough.
    • Optional: If you have remaining flour dregs, you can add a very small amount of buttermilk to them and use them as additional dough.

    Tips for baking the scones:

    • Keep the scones as cold as possible until they are ready to go into the oven.
    • This will make them rise better.
    • Make sure your oven is fully preheated before baking the scones.
    • Bake large scones for roughly 12 to 20 minutes.
    • Bake smaller scones for about eight minutes.
    • Baking times vary with different ovens.
    • You can tell when scones are done in either of two ways.
    • Firstly, the scones can be pulled off of the pan easily with little sticking.
    • Secondly, the insides of the scones are no longer doughy.

    ALSO READ: The Watermelon Fruit 

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