Sunshine Citrus Scones

Sunshine Citrus Scones

Servings

8

Prep

15 min
Yum

scones

AP Flour 2 cups
sugar 1/4 cup
baking soda 1 1/2 teaspoons
salt 1/4 teaspoon
orange zest fresh or dried 1 1/2 tablespoons
heavy cream or half and half or whole milk 1/4 cup plus 2 tablespoons
orange juice 1/2 cup
melted butter 2 tablespoons
vanilla extract-I use Penzeys. 1 teaspoon

Orange Frosting

orange juice 1/4 cup
powdered sugar about a cup
orange zest fresh or dried about a tablespoon
vanilla extract-I use Penzeys. 1 teaspoon

Sunshine Citrus Scones are cakey, moist, and light. The yummy sweet orange frosting makes each one a delectable treat. Be careful you might eat the whole batch yourself. I came up with this recipe over this past winter break when we were at Mr. Teacher’s Dad’s house in snowy cold Vermont. He had purchased a huge bag of tangerines that needed to be eaten and I was missing the Florida sunshine. These scones were just what we needed and were a huge hit. In fact, I made one batch and they were so good, I made another one the very same day. I know you’re going to love them too.

  1. Preheat your oven to 400 degrees.
  2. Zest your citrus fruit and squeeze juice fresh if desired. Any orange fruit will work from tangelos, tangerines, or any other type of sweet orange. If you don’t want to do it fresh yourself, simply use store bought juice and dried orange zest or a little natural orange extract. It will work out fine, I promise.
  3. Combine your flour and baking powder. Then add in the remainder of your ingredients. Mix until just blended. You don’t want the scones to be tough. I have used half and half, whole milk, and heavy cream with this. They all work! 
  4. Dump the mixture onto your greased baking sheet or baking stone and press the dough into a rectangular shape.
  5. With a spatula, cut the rectangle in half both vertically and horizontally. Then cut each of those shapes into triangles. Separate your scones. They will expand when they bake. If you want to cut them smaller, go for it! They will bake faster though so keep an eye on them. 
  6. Using a pastry brush or just your fingers dipped in the remaining milk, half and half, or heavy cream (I won’t tell.) lightly coat the top and sides of each scone. 
  7. Place the scones in the oven to bake for about 20 minutes. You want them to be golden brown.
  8. While they bake. Make the frosting by combining all of the ingredients in a bowl and blending until smooth. The same rules apply as above. 
  9. Zest your citrus fruit and squeeze juice fresh if desired. Any orange fruit will work from tangelos, tangerines, or any other type of sweet orange. If you don’t want to do it fresh yourself, simply use store bought juice and dried orange zest or a little natural orange extract. It will work out fine, I promise.
  10. When your scones are golden brown, remove them from the oven. Allow them to cool for a few minutes and then coat them with frosting. I put the scones on a plate and drizzle the frosting over with a spoon. 
  11. Enjoy this citrusy treat!

The Teacher's Table

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