Glazed Scones

Recipe

Ingredients (makes 8 scones):

Scones:
1/3 cup sugar
Zest of 2 lemons or oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 large egg
8 tablespoons unsalted butter, frozen

Glaze:
2 tablespoons unsalted butter
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon or orange juice

Directions: (Click here for some helpful pictures)

Scones:

• Adjust the oven rack to the middle of the oven and preheat to 400 degrees.  Line a baking sheet with parchment paper.
• In a medium bowl, combine the sugar and zest.  Mix with your fingertips until it’s well combined and fragrant.  Measure the flour using the scoop and scrape method.  Add the flour, baking powder, baking soda, and salt to the sugar and mix until combined.
• In a small bowl, whisk together the sour cream and egg until smooth.  Set aside.
• Using the large holes of a grater, grate the butter directly over the flour.  (I end up with about a teaspoon of the butter that is too small to grate.)  Add the butter to the flour mixture and use your fingers to mix until the mixture resembles coarse meal.
• Using a wooden spoon, add the sour cream mixture into the flour mixture until large dough clumps form.  Use your fingers to blend completely by gently squeezing the dough, a handful at a time, while incorporating the flour.  The dough will be sticky at first but as the flour gets blended the dough will come together.  Don’t overwork the dough.  Mix just until the flour is incorporated and the ingredients all come together in a ball.  Tip:  You want to dough to come together without warming the ingredients, so go gently and don’t dilly dally.
• Place the dough on a lightly floured surface.  Pat into a 7″ circle, about 3/4″ thick.  Use a sharp knife to cut the dough into 8 triangles.  You want to push down on the knife and not pull the knife blade through the dough.  Leave the edges alone and don’t be tempted to pat them smooth with your finger.  This could affect the texture and how they rise.  Place on the prepared baking sheet, about an inch apart.
• Bake just until the edges are golden brown, about 15 – 17 minutes.  Don’t over bake.  Move to a wire rack and cool for about 10 minutes.  Meanwhile, prepare the glaze.

Glaze:

• Melt the butter and cool slightly.  Add the powdered sugar, vanilla and lemon or orange juice and whisk until completely smooth and lump free.  Dip the top of each scone in the glaze to coat evenly.  Allow to sit until the glaze sets.

*Note:  Total time to make glazed scones includes some cooling time.