Mini Cinnamon Orange Scones.
I made you scones.
And! I don’t even like oranges. I don’t even care about orange flavored things. Those chocolate covered oranges that are out right now, around the holidays? Ohhhhh heck no. Don’t even come near me.
The only thing that gets me REMOTELY close to those is when I dip clementine wedges into ganache. That I can do.
BUT. There is just something so wonderfully nostalgic and Christmas-y for me about the orange cinnamon combo. And yes, of course it stems from those fabulous orange rolls right out of a can.
I’m a huge hypocrite!
Really I’m just a nostalgic freak.
Instead of wasting my money on that stuff in the can though, I should probbbbbably just make these adorable mini scones.
They’re mini. So you get to eat more!
So good at math. Yes I am.
This is basically one giant hypocritical recipe because you probably know by now that scones are also not one of my favorite things. Unless I use this fantastic recipe. I think we can officially say I’m a holidazed mess.
Look at these adorable little triangles. Drizzled with delicious orange glaze. Sprinkled with crunchy, coarse orange cinnamon sugar. And yes, I totally think you can make the dough the day before, refrigerate it, then slice and bake come morning. This is the best gift ever!
- 3 1/4 cups flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cups cold butter cut into pieces
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 oranges zest freshly grated
- melted butter for brushing
- 3 tablespoons coarse sugar
- 1 teaspoon orange zest
- 1/4 teaspoon cinnamon
- 1 cup powdered sugar
- 1/8 cup fresh orange juice
- 1/2 tablespoon orange zest
- 1/2 teaspoon vanilla extract
- Preheat the oven to 425 degrees F. In a small bowl, combine 1/3 cup sugar with about 1/2 of the grated orange zest. Rub together with your fingers until combined and fragrant.
- In large bowl combine the flour, orange sugar, salt, cinnamon, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the buttermilk and vanilla, and add the remaining orange zest. Add the juice from 1/2 of one of the zested oranges. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
- Divide the dough in half or in thirds and pat each into 5-inch round circles. Combine the coarse sugar, cinnamon and 1/4 teaspoon orange zest. Brush each scone with melted butter and top with the coarse sugar. Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Drizzle with the glass and any extra sugar. Serve immediately.
- Whisk all ingredients together until smooth and a glaze forms. If it’s too thick, add more orange juice 1 teaspoon at a time. If it’s too thin, whisk in more sugar a few tablespoons at a time until desired consistency is reached.
Also craving that like whoa.