Ingredients

Scones

• 2 cups all-purpose flour (plus more for forming scones)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 sticks unsalted butter (cut into 1 in cubes and frozen)
• 1/2 cup sugar
• 1 large egg
• 3/4 cup sour cream (I used light sour cream, but you can use full fat or fat free)
• 1 tsp grated orange zest

Glaze

• 1 1/2 cups powdered sugar
• 1tsp grated orange zest
• 3 tbsp unsalted butter (melted)
• 1 tsp pure vanilla extract
• 1/2 tsp pure maple syrup

Instructions

Scones

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda and sale. Set aside.
3. In a small bowl lightly whisk the egg, and then whisk in the sour cream. Set aside.
4. In another small bowl, place the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until well combined.
5. Stir the sugar mixture into the flour mixture.
6. Add the butter, and using your fingers or a pastry blender, blend until the mixture is pebble-like.
7. Stir in the egg/sour cream mixture until the dough forms a ball (you can use your hands).
8. Divide the dough in half.
9. Place one dough portion on a lightly floured surface, and press it into a 6 in round. (about 3/4 to 1 in thick)
10. Cut the round into 6 wedges, and arrange the wedges 1 in apart on the baking sheet.
11. Repeat with the second dough portion.
12. Bake until golden, about 13-15 min.
13. Cool on the baking sheet for 5 min, then transfer the scones to a wire rack set n a baking sheet.

Glaze

1. In a medium bowl, stir together the powdered sugar and orange zest.
2. Stir in the melted butter, orange juice, vanilla and maple syrup, mixing until smooth.
3. Spoon the glaze over the scones.