These are my kids favorite and they get their dose of Vitamin C! How you ask? I infuse the fresh orange and the rind into the Scones and the icing. Nothing goes to waste in my kitchen! For this recipe I used the Cara Cara variety of orange because it is strong and it was available. These are, unfortunately, only available during a certain time of the year. Substitute your favorite variety including Tangerines, Tangelos, Valencia, Navels, Clementines… the list is endless!
1 large orange (Any variety that has a deep orange color)
1 stick cold butter cut into small chunks
2 C All purpose flour
1t baking powder
1/2 t baking soda
1/4 t Himalayan Salt (or your salt choice)
1/2 C Cream, Sour Cream, or Plain Greek yogurt (one or the other works great!)
3/4 C Sugar
1 large egg
- Combine all dry ingredients, except sugar, and set aside.
- Place sugar and Orange rind in food processor until it resembles orange sand. Add butter.
- Add the whole orange, reserving 2-3 T, to this mixture (minus the seeds of course!) and puree. No waste here!
- Add egg and sour cream
- Open food processor and add 1 C of flour at a time. Dough will be sticky.
- Flour counter and knead slightly until the dough is slightly tacky.
- Roll out into a square. Cut edges off and re-roll after cutting squares to use up all the dough.
- Cut dough length wise down the middle and width wise. Repeat until you have squares that are 2 1/2″ x 2 1/2″ These will expand during baking.
Bake at 400* for 15-20 minutes until lightly browned and yummy looking.
Prepare the icing by placing 1cup
confectioners sugar in a bowl with 2 T reserved orange juice. Adjust as needed for a smooth glossy luscious icing. When scones have cooled either dip them in the icing or place as shown below on a cooling rack and smother with icing.