Glazed Prune and Orange Scones

Glazed Prune and Orange Scones

These glazed orange scones are SO perfectly sweet & fluffy—with chewy bursts of caramelized prunes in every flaky bite! They taste like a gourmet baked good, but they’re so quick & easy to make.

Course Breakfast, Breakfast & Snack, Dessert, Snack

Cuisine American

Diet Low Calorie, Low Fat, Vegetarian

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Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 357

Author Alyssia Sheikh

Equipment

cheese grater
microplane for zesting
whisk
2 forks (or a pastry/dough blender)
plastic wrap
baking sheet lined with parchment
silicone brush

Ingredients

Orange & Prune Scones

2 cups all-purpose flour (or gluten-free all-purpose flour)
⅓ cup white sugar
1 Tbsp baking powder
½ tsp salt
1-2 Tbsp orange zest (or more)
½ cup butter frozen & grated
1 large egg
¼ cup sour cream
¼ cup prune juice
1 cup prunes chopped
splash of milk or heavy cream (as needed, if dough is too dry)

Brushed On Top of Scones Before Baking

3-4 Tbsp heavy cream

Orange Glaze for Scones

1 cup confectioners' sugar
1 Tbsp orange juice
1 Tbsp prune juice
1-2 tsp orange zest sprinkled on top after glazing

Instructions

For grated butter: I recommend freezing a stick of butter ahead of time, so it will be easier to grate. When you’re ready to make the scones, grate the frozen butter with a cheese grater.
In a bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
Add grated butter and combine with two forks or a pastry cutter/dough blender (or you can use your hands), until you have pea-sized crumbles.
Separately, whisk together egg, sour cream, and prune juice.
Add flour mixture and prunes into the wet mixture and mix to combine, until a dough forms.
With floured hands, work the dough on the counter and shape it into a ball. (If it’s too dry, add a splash of milk or heavy cream as needed.)
Press the dough into an 8-inch disc, wrap it in plastic, and refrigerate 15 minutes.
Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment and cooking spray.
Unwrap chilled dough and cut it into scone-shaped wedges.
Arrange wedges 2-3 inches apart on the baking sheet. Brush the tops with heavy cream before baking (optional).
Bake scones for 22-25 minutes, until golden brown on top and edges. Allow to cool for a few minutes while making glaze.
In a bowl, whisk together confectioners’ sugar, orange juice, and prune juice.
Transfer scones to a wire rack and use a fork or small whisk to drizzle glaze over them. For added flavor & color, finish with orange zest on top before the glaze sets.
Store scones in an airtight container at room temperature for 2-3 days, or in the fridge for 5 days.
Yields 8 scones (or up to 10, depending on size of your wedges).

Video

Nutrition