Potato Flake Sourdough Orange Scones with Orange Glaze
Get ready to indulge in these delicious potato flake sourdough orange scones with a zesty orange glaze. They are bursting with a bright citrus flavor and a melt-in-your-mouth texture. These scones are the perfect treat for any occasion. You'll want to add this to your scone recipes "must-try" list!
Equipment
- Large mixing bowl
- Fork or pastry blender
- Plastic wrap
- Baking Sheet
- Parchment Paper
- Bench scraper or knife
- Zester
Ingredients
Dough Ingredients:
- 7 tablespoons Frozen unsalted butter if using salted butter reduce salt to ¼ teaspoon
- 2 ¼ cups all purpose flour
- ¼ cup cornstarch
- 3 Tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup heavy cream
- ½ cup potato flake starter active or discard
3 oranges: zested and juiced
- 3 Tablespoons Orange Zest for dough This should be half of the amount of zest
- ¼ cup fresh orange juice for dough
Glaze:
- 1 tablespoon unsalted butter melted
- 1 ½ cup powdered sugar
- ¼ cup fresh orange juice add more to think out if desired
- 3 Tablespoons orange zest this should be the rest of the zest
Instructions
- Grate or finely dice frozen the butter into pea-sized pieces. Place the bowl of butter in the freezer while you gather and prepare the remaining ingredients.
- In a small bowl use a zester to remove the zest from the oranges. In a separate bowl juice the oranges. Set aside the zest and juice for later use.
- Remove the butter from the freezer and add it back to the mixing bowl. To the bowl, add the flour, sugar, baking powder, salt, cornstarch, and half of the orange zest. Use a fork or a pastry cutter to cut in the butter until the chunks of butter are slightly smaller than the size of a pea.
- Add the potato flake sourdough starter, cold heavy cream, and ¼ cup of the orange juice to the dry ingredients in the mixing bowl. Stir until a dough forms, being careful not to overwork it. The dough should come together easily but should not be over-mixed.
- Wrap the dough ball tightly in plastic wrap and refrigerate it for at least 30 minutes so that the dough gets cold. For optimal flavor development and fermentation benefits, you can refrigerate the dough overnight for 8-12 hours. Even up to 24 hours if desired.
- After the refrigeration time, preheat the oven to 400 degrees Fahrenheit. Turn the dough out onto a clean surface, avoid adding additional flour if at all possible. Flatten it into a circle about one inch thick.
- Cut the dough into 8 equal pieces and transfer them to a parchment-lined baking sheet, leaving about 2 inches of space between each scone. Place the baking sheet into the freezer for 5-10 minutes while the oven finishes preheating.
- Once the oven is preheated, remove the baking sheet from the freezer and place in the oven immediately. Bake the scones on the middle oven rack for 15-20 minutes or until they are lightly browned.
- While the scones bake prepare the glaze. In a small bowl, combine the melted butter, powdered sugar, remaining orange zest, and enough orange juice to achieve the desired consistency. Aim for a drizzling consistency, adding approximately ¼ cup of orange juice.
- Once the scones are done, allow them to cool on a wire rack before icing.
- To glaze, use a spoon to pour a small amount of glaze on top of the scones. Use the back of the spoon to spread the glaze over the top of the scones, adding more glaze to achieve personal preference.
- These scones are best enjoyed fresh, but if there are any remaining, store in an airtight container at room temperature for up to three days. If keeping them longer than that, you will want to wrap them tightly in plastic wrap and freeze them for optimal freshness.
Notes
Keep Ingredients Cold: Don't allow your ingredients to get to room temperature. Ensure that all ingredients, including butter, cream, orange juice, and starter, are kept cold throughout the preparation process. Remove from the fridge only when you are about to use that ingredient. Cold ingredients help maintain the flakiness of the scones and prevent them from spreading during baking.
Handle the Dough Gently: Avoid overworking the dough to prevent gluten development, which can result in tough scones. Use a light hand when mixing and shaping the dough to maintain its delicate texture.
Chill the Dough: Refrigerate the dough for at least 30 minutes before shaping and baking to relax the gluten and firm up the butter. This helps create flakier scones with better rise and texture. It's also important to place them in the freezer before baking.
Use Fresh Citrus: For optimal flavor, use fresh oranges and zest them just before incorporating them into the dough. Fresh citrus adds brightness and intensity to the scones, elevating their overall taste.
Customize the Glaze: Adjust the consistency of the glaze to your preference by adding more or less orange juice. For a thicker glaze, use less juice, while for a thinner drizzle, add more juice until desired consistency is reached. If you don't want the glaze to have a strong orange flavor reduce the amount of zest in the glaze and replace some of the orange juice with milk.