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February 2022

Baked Goods

Orange Scones

We can’t wait two weeks for Susie and Dale to come back from their Florida trip with the oranges that I requested they pick up for us to get started with some good citrus recipes. I was lucky enough to find some nice navel oranges at the local grocery store.

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Citrus fruits are in full season right now. I feel that I must take advantage of the oranges while they are so tasty. Let’s face it, other times of the year it’s real hit or miss trying to find awesome tasting oranges or grapefruit in our local grocery stores. The list of the many recipes with oranges being a main flavor profile in them is endless. One of my personal favorites to make most any time of the year is Orange Scones. Kinda like eating sunshine!

Ingredients for Scones

  • 1/3 cup sugar
  • zest of two medium oranges
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 3/4 cup sour cream
  • 1 teaspoon of orange extract


Adjust the oven rack to lower-middle position and preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a medium bowl, combine sugar and orange zest; I used a micro plane to zest the orange. This kitchen tool makes short work of this important task. Mix the sugar and the zest with your fingertips until the sugar is moistened and fragrant.

Add in the flour, baking powder, baking soda and salt and mix until combined.

Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.

In a small bowl, whisk the sour cream, orange extract, and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.

Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick.

Use a sharp knife to cut into 8 triangles: place on prepared baking sheet, about 1 inch apart.

Bake until golden, about 15 to 17 minutes.

Cool for at least 10 minutes before applying the orange glaze.

Ingredients for Orange Glaze

  • 2 cups powdered sugar
  • 4 tablespoons orange juice
  • 1 teaspoon orange extract
  • orange zest of one large orange

Instructions for Orange Glaze

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice.

Whisk until smooth.

Dip the top of the scones into the glaze and allow the glaze to harden for about a half hour.

I dip my scones twice!

Some History and Tidbits

Modern day scones consist of a base of flour and baking powder and are baked in an oven. In researching the history of the scone, I read that they were tracked back to the year of 1513 and were baked on a griddle and the main ingredient was oats. I assumed that scones originated in England, but I was wrong, they originate from Scotland.

I have had scones three different ways. The first time I had a scone was at a coffee shop where the mother of the owner of the coffee shop made homemade scones almost every morning. At first, I was not sure if I liked the scone, but I found it was a great pairing with an espresso. It was like a blue berry biscuit with a drizzle of powdered sugar on the top of it. A few years went by until I experienced my next scone which was at a tea house for a Christmas tea with family. At the tea house we were served a variety of different flavored scones some with icing some without. The scones were accompanied with clotted cream and lemon curd. I have fallen in love with the Orange Scones that are featured in this recipe post. Enjoy!


Measuring cup for dry ingredients

Measuring cup for wet ingredients

Measuring spoons

Micro plain

Parchment paper

 box grater

Mixing bowls

Cooling rack


Sheet pan

Liquid measuring cups are usually glass or plastic with a handle. They allow you to pour a liquid into the cup and bring it even with a measure measurement line without spilling. Next slide dry measuring cups, on the other hand, hold the exact amount of ingredient and should be leveled off with a flat edge.

Using the right type of measuring cup can determine the outcome of the recipe you’re making.

We hope you will make these scones, and when you do, leave us a message about how you feel this page was laid out for the ease or not so easy to follow and execute making these scones. Most of the recipes that we will be sharing with you on this blog we have made so many times and consider them to be all time favorites!


White Bean and Ham Soup

In my opinion there is nothing more comforting than a big pot of steaming homemade soup gently simmering on the stove on a chilly day.  We are big fans of soup in our house. We try to take advantage of what is in season in our area as well as spin offs of what we have on hand. Enjoy our White Bean and Ham Soup!

(this post may contain affiliate links, read our disclosure policy here)

(we love our Wusthof serrated bread knife shown above)

“Soup is like duct tape. It fixes everything”

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