Orange Vanilla Bean Soft Scones

The Black Cat Kitchen
by The Black Cat Kitchen
8 scones
40 min

Have you gone your whole life hating scones? Have you thought scones could easily sub as a hockey puck? Have you avoided these hard "desserts" worrying about chipping your teeth and wondering where the sugar is? Maybe that is just me.


It has been a rare moment in my life where I have voluntarily eaten a scone. They are always SO dry and hard, I really don't understand.


That all ends today. Try these! Let me convert you to scones if you have always hated them like me. I promise these are a game-changer - soft, buttery, citrus zest bursting through-you won't regret it!

Orange Vanilla Bean Soft Scones
Recipe details
  • 8  scones
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
Orange Scones
  • 1 3/4 C all purpose flour
  • 1/4 cane sugar
  • 2 tsp baking powder
  • pinch salt
  • 4 Tbsp unsalted butter (COLD- grate or slice into cubes and keep in freezer until ready)
  • 1/2 C heavy cream
  • 1 egg
  • 1 tsp vanilla bean paste (important to use the paste for those yummy seeds)!
  • 1 Tbsp orange zest
  • 1-2 Tbsp fresh orange juice
Icing
  • 1 C powdered sugar
  • 1/2 tsp vanilla bean paste
  • 1 Tbsp unsalted butter, melted
  • Zest from one orange and juice from half the orange
Instructions
Icing
Mix all ingredients together
When scones cool down, dip them into the glaze, or you can drizzle it over the top
Orange Scones
Whisk flour, sugar, baking powder, and salt together in large bowl
Stir in the cooled butter with a pastry cutter or your hands. It should look coarse in texture
In smaller bowl, mix heavy cream, vanilla paste, egg, orange zest and juice together.
Make small well in dry ingredients bowl and add the wet ingredients.
Stir until JUST combined. DO NOT overstir. This is what keeps these scones ULTRA soft and light
Turn dough onto parchment lined cookie sheet and shape into a rough circle 1/2-3/4 inch thick
Cut across 4 times to make 8 triangle scones
Separate the scones for even baking
RE-CHILL in freezer for about 10 minutes while you preheat oven to 400
Bake about 13-15 minutes until just starting to brown on top.
Tips
  • If you do not have vanilla bean paste, 1:1 of extract is fine. I encourage you to try paste-it is game-changing!
The Black Cat Kitchen
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Garlic Knots
Wren’s Little Nest Wren’s Little Nest
Baking Powder Biscuits
Becky at The Bake Dept Becky at The Bake Dept
Pear Spinach Salad
Natalie | The Kollee Kitchen Natalie | The Kollee Kitchen
Starbucks Petite Vanilla Bean Scones
Sinful Kitchen Sinful Kitchen
Vanilla Bean Scones With Cinnamon Sugar Filling
Amy Manes Amy Manes
The Best Homemade Granola
All Within the Home All Within the Home
Strawberry Crumb Bars With Lemon Glaze
Pallet and Pantry Pallet and Pantry
Mint Chocolate Chip Ice Cream
Becky at The Bake Dept Becky at The Bake Dept
Enchilada Lentil Casserole
Becca Becca
Easy Biscuit Pull Apart Pizza Bread
Michele Brosius Michele Brosius
Easiest Appetizer Ever
Julie Marshall Julie Marshall
Hamburger and Potato Casserole
Sula ** sulaandspice.com Sula ** sulaandspice.com
3 Ingredient Banana Oat Cookies
Haylee Jane Monteiro Haylee Jane Monteiro
Ice Cream Bread
Meeghan Aimone Meeghan Aimone
The Softest Chocolate Chip Cookie Recipe
Jessica Perkins Jessica Perkins
Beef Enchilada Casserole Recipe, 5Ingredient Simple
Glenda Glenda
Easy Keto Onion Rings With Cheese
Susan Susan
Walking Taco Casserole With Fritos
Midwestern HomeLife Midwestern HomeLife
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.