Ingredients
Scale
- 4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- Zest of 3 large oranges
- 1/2 cup orange juice (freshly squeezed is best)
- 1/4 cup granulated sugar for sprinkling (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- Step 2: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the granulated sugar.
- Step 3: In a separate bowl, whisk together the eggs, buttermilk, orange zest, and orange juice. Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each scone. Sprinkle with extra granulated sugar, if desired.
- Step 5: Bake for 12-15 minutes, or until the scones are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these delightful orange scone cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer enjoyment.
- For a warm, gooey center, reheat individual cookies in the microwave for 10-15 seconds, or pop them in a preheated oven at 350°F (175°C) for 2-3 minutes.
- Serve these bakery-sized beauties alongside a dollop of clotted cream and a drizzle of honey for an extra special treat.
- To ensure perfectly textured scones, avoid overmixing the batter; the less you mix, the more tender your cookies will be.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American