Orange & Prune Scones

Scones

For grated butter: I recommend freezing a stick of butter ahead of time, then grate the frozen butter with a fine 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 just 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.

Bake scones for 22-25 minutes, until golden brown on top and edges. Allow to cool for a few minutes while making glaze.

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. Finish with orange zest on top before the glaze sets (optional).

Store scones in an airtight container at room temperature for 2-3 days, or in the fridge for 5 days.

Yields 8 scones.