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Recipe: Orange-raisin sour cream scones with orange-vanilla glaze
Raisins dot this glazed orange scone. Debbie Arrington
Can’t get enough orange? These easy scones are for you.
The secret to delicate scones that melt in your mouth is to treat the dough gently. It may seem like biscuit dough, but don’t knead it. Just pat it tenderly into shape with floured hands.
Because there’s so much butter, keep all the ingredients as cold as possible. If the dough seems too sticky, refrigerate it 10 to 15 minutes before shaping.
Using a food processor to cut the butter and orange zest into the dry ingredients creates a finely textured crumb with tiny bits of orange flavor in every bite. The orange-vanilla glaze adds another layer of tangy sweetness.
You’ll need two medium oranges or one big one. One medium orange yields about 3 tablespoons zest.
Orange-raisin sour cream scones with orange-vanilla glaze
Makes 8 servings
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3 tablespoons orange zest, finely grated
6 tablespoons butter, cut into 6 pieces
2 eggs
1/2 cup sour cream
3 tablespoons orange juice
½ cup raisins
Flour for dusting
For glaze:
1 tablespoon butter, melted
2 to 3 tablespoons orange juice
2 tablespoons orange zest, finely grated
1 cup powdered sugar, sifted
1 teaspoon vanilla
Instructions:
Preheat oven to 450 degrees F.
In a food processor, mix together flour, salt, baking powder, sugar and orange zest; pulse to combine.
Add butter; pulse until butter is combined with dry ingredients; about 20 pulses. Set aside.
In a large bowl, beat 2 eggs. Add sour cream and 3 tablespoons orange juice; stir to combine with a few quick strokes. Add dry ingredients, mixing just until combined to form a sticky dough. Gently fold in raisins. If dough is too sticky, refrigerate for 10 to 15 minutes.
Put dough on lightly floured board. With floured hands, gently pat dough into an 8-inch round about 1 inch thick. With a floured knife, cut round into 8 wedges.
Transfer wedges onto baking sheet lined with parchment paper.
Bake scones in a 450-degree oven until golden brown, about 12 to 15 minutes.
Remove from oven. Let cool for 5 minutes on baking sheet, then transfer to a rack.
While scones are cooling, make glaze. Melt butter. Add 2 tablespoons orange juice and 2 tablespoons zest. Add powdered sugar and beat to combine. Add vanilla. If needed, add a little more orange juice to reach desired consistency.
Spread glaze over warm scones. Let stand 5 to 10 minutes to let glaze set.
Serve scones warm.
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Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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