Orange Scones

Good afternoon, everyone!  As promised, I have a recipe to share with you all.  I love scones...they're simple to make, delicious to eat, and just a little classier than your average muffin.  I especially enjoy them with an afternoon cup of tea, although it's currently 95 degrees here in Italy and hot tea is about the last thing on my mind, but they're equally delicious for breakfast or really anytime.


Another thing I really love about scones is that they can be frozen before baking, allowing you to have a freshly-baked treat in only the time it takes them to bake.  Also, these particular scones come with a glaze, but if you'd prefer you can simply sprinkle them with a little sugar prior to baking and skip the glaze.  Totally fabulous either way.  Enjoy!

Orange Scones
Adapted from The Pastry Affair

1 3/4 cup flour
4 teaspoons baking powder
1/4 cup white sugar
Zest of 1 orange
Pinch of salt
5 tablespoons cold unsalted butter, cut into small chunks
1/2 cup freshly squeezed orange juice
1/4 cup plain Greek yogurt

Glaze:
1/2 cup powdered sugar
1 tablespoon orange juice or milk 

Preheat oven to 400 degrees F.

In a large mixing bowl, combine flour, baking powder, sugar, orange zest, and salt.  Add the butter and mix with a pastry tool (or your hands) until the mixture is crumbly with pea-sized chunks.  Stir in the orange juice and yogurt until just blended.  Do not overmix.

Divide dough into 8 portions, roll each into a ball and flatten slightly on a cookie sheet.  Let scones rest for 10 minutes before baking.

Bake for 12 minutes or until the tops are lightly browned.  For glaze, combine powdered sugar and orange juice until smooth.  If necessary, add more orange juice until it is smooth.  Let scones cool to room temperature before glazing. 

To freeze, shape scones as directed and freeze.  Once frozen, wrap individually in plastic wrap.  To bake, unwrap and place on a cookie sheet.  Bake at 400 degrees F for 15 minutes, or until lightly browned.