This makes it easy and tidy to portion the batter.
This multi-tasking tool is one of my kitchen favorites. In this recipe, I used it to zest the orange in this recipe.
This stainless steel tool extracts every drop of juice from lemons, limes, and oranges in one motion. I used it for squeezing lemon juice directly into the jam pan. Easy and dishwasher safe.
You can use this in place of a silicone mat. This greaseproof paper provides a non-stick surface and easy clean-up. It's a perfect fit for half-sheet pans.
Also called a half-sheet pan, this is my go-to backing sheet.
This grid pattern cooling rack is awesome and the #1 recommendation of Cooks Illustrated. It also fits perfectly inside a half baking sheet to create a baking rack.
This is my go-to bowl for mixing. I love the measurements, handle, pour spout, and lid.
This is a tool that gets lots of use in my kitchen. In this recipe, I used it for combining the dry ingredients.
These are the perfect for storing scones at room temperature and keeping them fresh.
I've been making easy Fruit Cream Drop Scones for years now, and they are a family favorite. My blog readers have given them great reviews, too. I've been asked to adapt that recipe to one for orange scones, so this recipe was born in response to reader request. Turns out I love the orange scones from Panera and had always wanted to figure out how to make them. I was happy that with a few tweaks to my original recipe these turned out to have a similar taste and texture to the popular Panera version.
Cream drop scones are particularly easy to make, because unlike traditional scone recipes:
Step 1. Assemble the ingredients:
Step 2. Mix the batter. First, whisk the dry ingredients. Then add the orange zest and whisk, breaking up any clumps. Add the wet ingredients and stir gently just until there are no visible dry flour bits. (Don't overmix the batter or you'll end up with tough scones.) The batter will be very thick and sticky.
view on Amazon: wire whisk, mix-and-measure bowl, my favorite rubber spatula (for mixing and more)
Step 3. Scoop (or spoon) and drop the batter onto a baking sheet lined with parchment paper or a silicone mat. A heaping large cookie scoop will yield 8 scones (a generous 1/3 cup each). You may need to redistribute the batter after scooping to have uniformly sized scones. 8 scones fit on a single 13x18 baking sheet, spaced 1-2 inches apart.
Use your fingers to slightly flatten the scones and smooth any shaggy stray bits. If the dough sticks to your hand, wet your fingers with water, shake off excess, and use dampened fingers to smooth scones.
view on Amazon: large scoop, 13x18 baking sheet (half sheet), parchment paper (precut to a perfect fit for half-sheet pans), economical set of silicone mats-- (in place of parchment paper)
Step 4. Bake scones until they are golden on the edges. Expect characteristic cracks on top. Rest 10 minutes and transfer the scones to a wire cooling rack to cool completely.
view on Amazon: wire cooling rack -- it fits perfectly inside the 18x13 (half sheet) baking pan, so it can double as a baking rack when needed
Step 5. In a small bowl, whisk together the glaze ingredients. Add only 1 tablespoon of orange juice initially. If too thick, add more orange juice until you have a drizzling consistency. If you end up with a glaze that is too thin, whisk in more powdered sugar.
Step 6. Return the cooled scones to the parchment-covered baking sheet to catch glaze drips. Use a spoon to drizzle glaze over each scone.
Allow glaze to dry completely before storing or stacking.
TO STORE UP TO 3 DAYS: Place scones inside a paper bag, covered cardboard box, or on a plate with a dish towel draped over the top --something breathable. Scones will get soggy in a sealed plastic or glass container. Don't refrigerate--they will stay fresher stored at room temperature.
TO REFRESH 1- to 3-DAY-OLD SCONES:
TO MAKE-AHEAD AND FREEZE (unbaked/unglazed): Place unbaked scones on a baking sheet and freeze until solid. Then transfer to an airtight plastic freezer bag and press out as much air as possible. May be frozen for up to one month. Bake frozen scones according to the recipe, adding approx. 5 minutes to the baking time.
TO MAKE-AHEAD AND FREEZE (baked and glazed): Bake and glaze scones and leave out uncovered 1-2 hours until the glaze has dried. Freeze in a single layer in a sealed container for up to 1 month. To thaw, remove from container and thaw uncovered at room temperature. Glaze may look wet initially, but will re-harden as they reach room temperature--this may take 1-2 hours.
It's so easy to make these scones that they can be thrown together at the last minute. This scone with a cup of hot tea or latte is a mighty tasty treat.
If you like this recipe, don't forget to try my easy Fruit Cream Drop Scones.
Make it a Yummy day!
Preheat oven to 400 degrees F (or 375 convection). Line a large baking sheet (13x18) with parchment paper or silicone mat. Set aside.
In large bowl, whisk together flour, baking powder, salt, and sugar. Add orange zest and whisk with flour mixture, breaking up any clumps. Add orange juice, cream, and vanilla. Stir gently just until no dry bits are visible. Don't over mix. Dough should be thick and sticky.
Drop in 8 equal portions, a generous 1/3-cup each, onto baking sheet. (A large scoop makes this task easier.) Flatten slightly with damp fingers and smooth out any shaggy, stray bits.
Bake for 20-22 minutes, until golden on edges. Leave on baking sheet for 10 minutes and transfer to cooling rack to cool completely.
MIX AND GLAZE SCONES:
Whisk together powdered sugar, orange zest, vanilla, cream, and 1 tablespoon orange juice. If too thick, add more orange juice, 1 teaspoon at a time until drizzling consistency. Drizzle over cooled scones.
TO STORE 1-2 days: Place scones inside a paper bag or covered cardboard box--something breathable; or place on plate covered with dish towel. Do not store in sealed plastic or glass container to prevent sogginess. Don't refrigerate--they stay fresher stored at room temperature.
TO MAKE-AHEAD AND FREEZE (unbaked/unglazed): Place unbaked scones on a baking sheet and freeze until solid. Then transfer to an airtight plastic freezer bag and press out as much air as possible. May be frozen for up to one month. Bake frozen scones according to the recipe, adding 5 or so minutes to baking time.
TO MAKE-AHEAD AND FREEZE (baked and glazed): Bake and glaze scones and leave out uncovered 1-2 hours until glaze has hardened. Freeze in single layer in sealed container for up to 1 month. To thaw, remove from container and thaw at room temperature. Glaze may look wet initially, but will re-harden as they reach room temperature--this may take 1-2 hours.