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Have you ever eaten something that left a long lasting impression on you?
Right after college, I landed a job in downtown Chicago on Michigan Avenue. I was on top of the world! My dream location!! Not my dream job, but who cares! I had a 2 x 2 office and a window facing Millenium Park. Yeah baby! 😉
Few months into it my manager asked me to join her for lunch. Ha? What?! Me? That was a big deal. She was a bit beasty and only went out to lunch with the CEO or the VP. Not her little minions.
I of course accepted and we were on our merry way to the Four Seasons Hotel Tea Room… Double WHOA!
I opened up that menu and ordered myself some tea, a couple of scones, muffins, and some dark piece of chocolate that, according to the waitress, President Clinton had while he stayed there. Okay, I said, I’ll take it!
I don’t remember the piece of chocolate, I don’t even know if I tried the muffins, but those scones, oh my those scones… I will never forget them. It’s been 10 years since then, and I still remember the perfect taste, the texture, even the perfect shape.
This Vanilla and Orange Scones recipe is my version of that particular scone. I have made it many times, tweaking it again and again, but I think that this is pretty darn close to it.
ENJOY!
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Petite Vanilla and Orange Scones
Ingredients
For the Scones
- 2 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- grated zest of 1 orange
- 3 tablespoons cold butter, , cut into 1/4-inch pieces
- 1/2 cup milk, (may need to add more), plus a little extra for brushing
- 1 egg yolk, , lightly beaten
- 1 teaspoon pure vanilla extract
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon melted butter
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 400.
- Grease a large, heavy baking sheet with cooking spray and set it aside.
- Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
- Stir in the orange zest.
- Rub the butter into the dry ingredients with your fingers until the mixture resembles fine crumbs.
- Make a well in the center and pour in the milk, egg yolk, and vanilla. Start with 1/2 cup milk, add more only if needed
- Using a wooden spoon, combine all the ingredients just until the dough comes together.
- Transfer the dough onto a lightly floured surface and knead the dough three or four times, then form two equal-sized dough balls.
- Flatten each ball into a disk about 3/4-inch thick, then cut each dough-ball into 8 wedges. If possible, use a pizza cutter.
- Put all the pieces on the baking sheet, leaving about 1/4-inch space between them.
- Brush the tops of each scone with milk.
- Bake the scones for 15 to 18 minutes, or until golden brown.
- Let cool for a few minutes and then transfer the scones to a wire rack.
In the meantime, make the glaze.
- Combine all the ingredients in a small mixing bowl and whisk them until thoroughly combined.
- When the scones have completely cooled, drizzle each scone generously with the prepared glaze.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Looks so good!! What are the adjustments if you make/bake them in an iron skillet – as shown in the picture?
HI!! Thank you! I didn’t make these particular scones in the iron skillet, but I have made scones in the skillet many times and used a recipe similar to this: https://diethood.com/2014/01/10/blueberry-scones-blueberry-cream-cheese-frosting/ … you can also use different berries, if you like, or none at all.
Lol! You’re welcome. I figured something was up as several of your commentators were saying how wet the dough was-made me wonder! Thanks for fixing it! 🙂
These are absolutely amazing!!! They have quickly become my favorite thing to bake! 🙂 But I do want to make a note that all I need is a 1/2 cup of milk per batch-and not 1 cup as stated. The first time I made them, I only added a half cup for starters, but as stirred the dough I realized I didn’t need to add anymore! I would have ruined the recipe had I added the extra 1/2 cup. Lol I live in the south (USA) so it’s not my altitude. Not sure what it is, but I would definitely start with just a 1/2 cup of milk-just to avoid any mishaps. Beside that though, these truly are scrumptious and the BEST scones I’ve ever had!!! 🙂 Thanks for the recipe. I found it on Pinterest!
Thanks SO much! I don’t know if I just wasn’t paying attention, (obviously NOT!) but that should be 1/2 cup milk and to add more if needed. Thanks a lot for catching that and letting me know! I owe you one!!! Have a great day!