Have I mentioned before that scones are basically my favorite thing ever?
HELLO crispy-edged, buttery little bites of goodness that are super-easy to make. I like you. ♡
Here’s the thing; when I’m feeling ambitious, I make fancy cupcakes with whipped ganache and all that jazz. When I feel like putting in effort is just short of impossible and something needs to go right with my day, I make scones. Quick, simple, and always delicious — exactly what a rough day calls for.
These orange-vanilla bean scones are currently on my go-to list because they’re about as easy as scones can get and filled with enough bright, citrusy flavor to make it not feel like the dead of winter ➝ which can be over already in my book. They’re bold in flavor but light in texture, perfectly crisp on the outside but super-tender on the inside, and so simple but yet so spot-on-perfect. Plus all those pretty specks of vanilla bean dotted throughout? My fave.
I’m making myself really sad now because I don’t have any of these left for tomorrow’s breakfast. :( On the agenda: MAKE MORE SCONES. Guarantee you’ll being seeing some on the Insta very soon. ;)Print
Zested Orange & Vanilla Bean Scones
Light, fresh, and citrusy scones with a bold orange flavor. These smell heavenly as you make them and bake up with a perfect bit of crispiness to the edges and a buttery, tender crumb.
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 scones 1x
- 9 ½ ounces (2 ¼ cups, spoon and level) all-purpose flour
- 1 tablespoon baking powder
- 2 ⅝ ounces (6 tablespoons) vanilla sugar (or granulated sugar)
- 2 tablespoons orange zest
- ½ teaspoon salt
- 2 vanilla beans, split and scraped
- 3 ounces (6 tablespoons) butter, frozen and cubed
- 6 ¼ ounces (¾ cup) heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream
- 1 teaspoon vanilla sugar (or granulated sugar)
- 1 teaspoon orange zest
- sparkling sugar, for sprinkling
- Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, sugar, orange zest, salt, and vanilla bean seeds until evenly combined. Cut in the butter with a pastry cutter until all pieces are small (pea-sized or less). Add cream and vanilla extract and fold in until incorporated. Use hands to gently knead everything together into a single ball of dough, adding a bit more cream if needed to bring dough together. Dough should not be wet or sticky.
- Divide dough in half and shape each half into a round disc about ¾″ thick on prepared baking sheet. Freeze for 1 hour.
- Preheat oven to 400ºF. Whisk together cream, vanilla sugar, and orange zest for glaze.
- Cut each disc of dough, pizza-style, into 6 individual scones and spread apart on baking sheet. Brush tops with cream mixture and sprinkle with sparkling sugar.
- Bake scones in preheated oven for 15-20 minutes, until a toothpick inserted into the center of one comes out clean. Transfer to a wire rack until ready to serve. Scones are best fresh, but leftovers can kept in an airtight container at room temperature.