1/2cupunsalted butter, cold and cut into 1/4-inch pieces
Zest from 1 orange, reserve 1 teaspoon for glaze
2Tablespoonsorange juice, can use more if needed
1Tablespoonhalf and half
Preheat oven to 350°F and lightly grease a baking sheet.
In a small bowl, whisk together the half and half, vanilla, egg yolk and orange juice. Set aside.
In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt and orange zest. Using a pastry cutter or 2 forks, cut in the butter until the flour mixture resembles course crumbs. Slowly stir in the half and half mixture and stir just until combined. Press the dough in between two pieces of saran wrap and then place in the refrigerator for 10 minutes to chill.
Dust the counter with flour and then roll the dough into a 10-inch circle. Sprinkle the top with the remaining 1 Tablespoon sugar.
Cut the circle into 8 wedges using a pizza cutter. If you’d like smaller scones, cut the triangles in half. Then place on the baking sheet and bake for 13 to 15 minutes, or until the edges are golden brown. Then place on a cooling rack to cool.
For the glaze: Melt the butter in a small bowl. Slowly stir in the powdered sugar, orange juice and half and half. Add another Tablespoon of orange juice if need. The glaze should be thick, yet pourable. Drizzle on top of cooled scones.
Use a zester to quickly zest your orange.
If you don't have a zester, you can use a kitchen knife or vegetable peeler instead.
Room temperature: Keep in an airtight container or bag for 1-2 days.
Refrigerator: Keep in an airtight container or bag in the fridge for 3 to 5 days.
Freezer: Wrap scones in plastic wrap and add to a freezer bag or container. Store in freezer for up to 1 month. Let thaw before enjoying.