Description
These citrus-rosemary scones have a perfectly balanced flavor profile of fresh and sweet. Soft and moist on the inside with a sugary exterior that’s topped with a smooth vanilla bean glaze. These scones are irresistible!
Ingredients
For the scones:
- 180 gm (3/4 cup) cold heavy cream, plus more for brushing
- 1 large egg, cold
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon orange extract
- 1 packed tablespoon orange zest (about 2 oranges)
- 1 packed teaspoon lemon zest (about 2 lemons)
- 1 tablespoon fresh rosemary, finely chopped
- 281 gm (2 1/4 cups, spoon & leveled) cake flour
- 50 gm (1/4 cup) granulated sugar
- 25 gm (2 tablespoons) light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 113 gm (1/2 cup) cold unsalted butter, cut into small pieces
For the vanilla bean glaze:
- 120 gm (1 cup) powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 3–4 tablespoons milk or heavy cream
Instructions
To make the scones:
- In a small bowl, combine the heavy cream, egg, vanilla, orange extract, orange zest, lemon zest, and chopped rosemary and place in refrigerator until needed.
- In a large bowl, combine the cake flour, sugar, brown sugar, baking powder, and kosher salt. Using a pastry cutter or 2 sharp knives, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Slowly add the cold heavy cream mixture to the flour mixture while simultaneously stirring with a wooden spoon. Gently mix until all the dry ingredients are moistened and mostly incorporated, being careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and knead a few times by hand until the dough comes together (NOTE: The dough will be crumbly, but it will come together as you work with it!) . Shape and press the dough together to form a flat disc, about 1″thick. Using a 2″ round biscuit or cookie cutter, cut the dough into rounds, occasionally dusting the cutter in flour to prevent the dough from sticking. Reuse the scraps and continue to cut into rounds until all dough has been used. (Note: Be sure to use a straight up-and-down motion when cutting the dough, rather than twisting the cutter, as this allows for a better rise). Place the scones on a baking sheet lined with parchment paper, spacing about 2″ apart, and place in the freezer for 30 minutes. Meanwhile, preheat your oven to 375°F.
- Remove the scones from the freezer and lightly brush the tops with heavy cream. Bake for 20-25 minutes, until the tops and edges of the scones are beginning to lightly brown. Allow to cool on the pan for 10 minutes before removing to a wire rack to cool completely.
To make the glaze:
- Add the powdered sugar, vanilla, and 2 tablespoons milk or heavy cream to a small bowl and whisk to combine. Add more liquid, 1 tablespoon at a time, until the mixture reaches a honey-like consistency.
- Glaze cooled scones as desired.
Notes
Storage: These are best enjoyed fresh from the oven or the same day they are baked. However, they will keep in an airtight container for 2-3 days. If eating them leftover, I like to pop them in the microwave for a few seconds to soften them a bit.
Freezing: Prepare the dough and cut into rounds as directed in the recipe. Place on a parchment-lined baking sheet and pop in the freezer for 30 minutes, or until frozen solid. Frozen scones can be stored in an airtight container or zip-top bag for 3 months. When you’re ready to bake, just add a few extra minutes to your bake time!