Well hello there! I’ve been dreaming of you, Mini Orange Cream Scones. With that sticky sweet orange icing, and almost petit four shape, you really are quite a fancy sight to behold.
Winter in Arizona means crisp, sunny days, people flocking to the great outdoors, and rows and rows of citrus trees heavy with ripe fruit. It’s not uncommon to see cars with out of state plates pulled over to the side of the road in my neighborhood filling up bags of lemons and oranges to take home to their frozen tundras. We don’t mind at all… never wanting to see good fruit fall to the ground.
Obviously not giving into the pressure of narrow minded eating that is so rampant this time of year (still love you January do-gooders), I added the zest and juice of some lovely, sweet naval oranges picked straight from my grandmother’s tree to a delicate, buttery cream scone recipe. And since I am a lover of all things sweet, I added an icing laced with the same zest and juice. Divine!
One little trick to make your scones extra light and flakey is to chill the heavy cream before adding melted butter into it. When the cream is very cold, the melted butter forms hardens into tiny solid globules, perfect for creating steam and air pockets (read: deliciousness) in the biscuit. I believe this handy little trick came from my friend, Chris, am I right?
You can cut these into wedges or rounds, but I like the way they look with my 1 3/4 inch fluted cutter.
I know there’s so much snow coming down in much of the country, and I can’t deny that pang of jealousy that arises when my friends post winter wonderland pics on Instagram, but it’s nothing a good hike and a Mini Orange Cream Scone can’t fix. Stay cozy friends!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 cup freshly squeezed orange juice
- 1/2 teaspoon vanilla extract
- additional 1 tablespoon heavy cream
For the Glaze
- 1 cup powdered sugar
- zest of one orange
- 2–3 tablespoons freshly squeezed orange juice
- Preheat oven to 400 degrees.
- In a large bowl, mix flour, sugar, baking soda, salt and orange zest. Set aside.
- Place a 1/2 cup of heavy cream into the freezer for 5-10 minutes. In the meantime, melt the butter, and squeeze the orange, straining out any seeds.
- Add the butter to the chilled cream, along with the orange juice and vanilla extract.
- Pour the cream mixture into the flour mixture, and stir until you have a crumbly dough. With your hands, bring the dough together, kneading a few times on a very lightly floured surface until mostly smooth.
- Pat the dough into a rectangle, and cut out scones. Reshape dough as needed and cut. Place the scones on a parchment or Silpat lined baking sheet.
- Brush the tops of the scones with heavy cream.
- Bake the scones for about 12-14 minutes, or until the tops and bottoms are slightly golden.
- Allow the scones to mostly cool, and then top with orange icing.
For the Icing
- Add powdered sugar and orange zest to a small bowl. Start with 2 tablespoons of orange juice, whisking until you have a thick paste. Slowly add a tiny bit more juice until the icing is thick, but will just barely drizzle off the whisk.