Orange Creamsicle Scones
This orange creamsicle scones recipe is reminiscent of the old-fashioned ice cream bar and offers a delicious burst of flavor in every bite.
Equipment
- 1 Sheet Pan
- 1 medium sauce pan
Ingredients
Orange Scones
- 2 c white flour
- 1/2 c sugar
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick butter, cold and cubed
- 1/2 c heavy whipping cream + extra for brushing on top* Use 6oz full fat coconut milk to keep it dairy free
- 1 egg
- 2 tsp vanilla
- 1 tbsp orange extract
Orange Creamsicle Glaze
- 1 c powdered sugar
- 2 tbsp heavy whipping cream* Use full fat coconut milk to keep it dairy free
- 1 tbsp butter, melted
- 1/2 tsp vanilla
- 1 tbsp orange extract
Instructions
- Cut the butter into 4 long strips, and then cut small cubes from the 4 long strips. Keep the cubes small. Gently mix together the flour, sugar, baking soda, salt, and cold, cubed butter.
- Put that dry mix into the fridge. Before getting the wet ingredients out of the fridge 1) prep your countertop with flour 2) place aluminum foil or parchment paper on an extra large sheet pan 3) set a medium sized sauce pan on the counterop.
- In a separate bowl mix the egg, heavy cream, vanilla, and orange extract. Then add to the dry mix until it is soaked in. Dump onto the floured counterop surface.
- Mold into a ball then using a medium-sized saucepan (approx 7-8 inches across), press down to gently flatten the ball. Cut into 8 pie pieces.
- Evenly space the 8 pie pieces onto the sheet pan (be quick with this whole process because you want the dough to stay chilled). Brush the exposed tops and sides with heavy cream.
- Bake at 400F for 20 mins.
- Mix together the orange glaze. After the scones have cooled use a fork or a knife to drizzle the glaze over the scones. Enjoy!
Notes
Macros Per Scone (with heavy whipping cream & glaze): 50g Net Carbs, 21g Fat, 5g Protein
Nutrition
Calories: 404kcal
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