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These easy orange scones are for citrus lovers

Recipe: Orange-raisin sour cream scones with orange-vanilla glaze

Raisins dot this glazed orange scone.

Raisins dot this glazed orange scone.

Debbie Arrington

Can’t get enough orange? These easy scones are for you.

The secret to delicate scones that melt in your mouth is to treat the dough gently. It may seem like biscuit dough, but don’t knead it. Just pat it tenderly into shape with floured hands.

Because there’s so much butter, keep all the ingredients as cold as possible. If the dough seems too sticky, refrigerate it 10 to 15 minutes before shaping.

Using a food processor to cut the butter and orange zest into the dry ingredients creates a finely textured crumb with tiny bits of orange flavor in every bite. The orange-vanilla glaze adds another layer of tangy sweetness.

Scone dough on a flour-covered board
Pat the dough into a circle, then cut it.

You’ll need two medium oranges or one big one. One medium orange yields about 3 tablespoons zest.

Orange-raisin sour cream scones with orange-vanilla glaze

Makes 8 servings


2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

3 tablespoons orange zest, finely grated

6 tablespoons butter, cut into 6 pieces

2 eggs

1/2 cup sour cream

3 tablespoons orange juice

½ cup raisins

Flour for dusting

For glaze:

1 tablespoon butter, melted

2 to 3 tablespoons orange juice

2 tablespoons orange zest, finely grated

1 cup powdered sugar, sifted

1 teaspoon vanilla


Preheat oven to 450 degrees F.

A glazed orange scone on a plate
There's orange in the scone and in the glaze.

In a food processor, mix together flour, salt, baking powder, sugar and orange zest; pulse to combine.

Add butter; pulse until butter is combined with dry ingredients; about 20 pulses. Set aside.

In a large bowl, beat 2 eggs. Add sour cream and 3 tablespoons orange juice; stir to combine with a few quick strokes. Add dry ingredients, mixing just until combined to form a sticky dough. Gently fold in raisins. If dough is too sticky, refrigerate for 10 to 15 minutes.

Put dough on lightly floured board. With floured hands, gently pat dough into an 8-inch round about 1 inch thick. With a floured knife, cut round into 8 wedges.

Transfer wedges onto baking sheet lined with parchment paper.

Bake scones in a 450-degree oven until golden brown, about 12 to 15 minutes.

Remove from oven. Let cool for 5 minutes on baking sheet, then transfer to a rack.

While scones are cooling, make glaze. Melt butter. Add 2 tablespoons orange juice and 2 tablespoons zest. Add powdered sugar and beat to combine. Add vanilla. If needed, add a little more orange juice to reach desired consistency.

Spread glaze over warm scones. Let stand 5 to 10 minutes to let glaze set.

Serve scones warm.


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Dig In: Garden Checklist

For week of June 4:

Because of the comfortable weather, it’s not too late to set out tomato and pepper seedlings as well as squash and melon plants. They’ll appreciate this not-too-hot weather. Just remember to water.

* From seed, plant corn, pumpkins, radishes, melons, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Thin grapes on the vine for bigger, better clusters later this summer.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

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