Ingredients

Makes 8 scones
1/3 cup sugar
Zest of 2 navel oranges
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter, diced into cubes
1/2 cup sour cream
1 egg

Glaze
3 tablespoons butter, melted
1 cup powdered sugar
1/4 teaspoon vanilla extract
2 tablespoons fresh squeezed OJ
2 teaspoons fresh orange zest

Instructions

1. Heat oven to 400. Combine the sugar and orange zest. Stir in the flour, baking powder, baking soda, and salt. Add in butter, using a pastry cutter combine until mixture has formed a coarse meal. (See the step by step photos in the post)

2. In another bowl, combine the sour cream and the egg. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Using your hand, form dough into a ball and make sure all the dough crumbs are combined into the dough.

3. Place on a lightly floured surface and form into a circle about 7″ wide. Cut into 8 triangles. Place on a lightly greased baking sheet and bake 16-17 minutes.

4. To make the glaze, combine all ingredients in a small bowl. When scones have cooled, spoon glaze evenly over each scone. Let set, then repeat to double-glaze if you have any left.

Tips for making these scones

Get yourself a pastry cutter. You really need this to create the course meal texture correctly.
You can freeze these are keep them in the fridge!
The glaze will harden on top of the scones. After it hardens you can add more glaze to each scone.

BREAKFAST