Mini Cinnamon Orange Scones
- 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.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg