Simple Orange Scones

Simple orange scones, quick and easy.

These orange scones are simple, quick and mighty good. A little orange zest, a little orange juice, a little mixing, a bit of baking and you’ve got scones.

I know scones are usually stuffed with things like currants, nuts, chocolate chips, even bacon, and cheese. But sometimes a simple flavor without all the extra stuff is just right.

And possibly because I couldn’t find anything in the cupboard to add to the dough and was way too lazy to go to the store one whole block away is not a factor at all (snort). I know (read: very lazy). But turns out, these are pretty good without things in them and when served warm from the oven with butter and jam, no one would even imagine they were supposed to be made any other way.

And yes indeed – if you want – add mini chocolate chips or currants or anything you think goes well with orange.

I adapted the recipe from one of my favorite books, Flour by Joanne Chang.

They certainly aren’t going to win any beauty awards, but they sure do taste good warm, fresh from the oven, along with a big cup of coffee.

Simple orange scones, quick and easy.

Simple Orange Scones
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Ingredients
  • 390 grams Canteen blend flour (3 cups) (see notes)
  • 50 grams granulated sugar (1/4 cup)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 orange, zested
  • 115 grams unsalted butter, chilled and cubed (8 tablespoons)
  • 160 grams orange juice (2/3 cup)
  • 80 grams Greek yogurt, plain (1/3 cup)
  • 1 extra large egg
  • 80 grams semisweet chocolate chips (1/2 cup) (optional)
Topping
  • 1 extra large egg yolk
  • 1 teaspoon orange juice
  • 1 tablespoon granulated or demerara sugar
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and orange zest until combined. Add cold butter to flour mixture and blend with a fork until the mixture looks like coarse uneven crumbs (large pieces are great). In a small bowl blend together juice with yogurt and egg until combined. Add to flour/butter mixture and stir until the dough comes away from the sides of the bowl. Mix in chocolate chips, if using. Use clean hands to gently knead the dough a few times to make a smooth ball.
  2. Place the dough ball on the parchment and pat into a circle that is about 8-9-inches in diameter. Brush the top of the dough with the topping. Cut the dough circle using a bench scraper, sharp knife or pizza cutter into eight even pieces (like cutting pizza or pie). Bake 25 to 40 minutes or until the edges are deep nutty brown and the center is about 195°F on an instant-read thermometer. Scones that are a little more thick will take more time to bake. Cool for about ten minutes, pull apart, and serve warm with butter and jam.
Notes
see right sidebar, about flour, for canteen blend

 

Comments

  1. Judith Stander says:

    Sounds & looks like something a lazy Bubbe could tackle. Question: Can “regular” flour be substituted for the gluten-free variety?

    • GlutenFreeCanteen says:

      Probably not. Gluten-free flours absorb fats and liquids differently than regular flour so the amount of flour would differ and I haven’t worked with wheat flour in a long, long time. But if you want the original recipe I adapted it from, the book, Flour by Joanne Chang is a great resource. She uses regular flour – the recipes are all pretty simple and very good.

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