- 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
- 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
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda and sale. Set aside.
- In a small bowl lightly whisk the egg, and then whisk in the sour cream. Set aside.
- 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.
- Stir the sugar mixture into the flour mixture.
- Add the butter, and using your fingers or a pastry blender, blend until the mixture is pebble-like.
- Stir in the egg/sour cream mixture until the dough forms a ball (you can use your hands).
- Divide the dough in half.
- Place one dough portion on a lightly floured surface, and press it into a 6 in round. (about 3/4 to 1 in thick)
- Cut the round into 6 wedges, and arrange the wedges 1 in apart on the baking sheet.
- Repeat with the second dough portion.
- Bake until golden, about 13-15 min.
- Cool on the baking sheet for 5 min, then transfer the scones to a wire rack set n a baking sheet.
- In a medium bowl, stir together the powdered sugar and orange zest.
- Stir in the melted butter, orange juice, vanilla and maple syrup, mixing until smooth.
- Spoon the glaze over the scones.