Orange & Prune Scones
Orange & Prune Scones
You can whip up this easy sweet potato soup recipe with only 7 ingredients, pureed in a blender until velvety smooth! Savory-sweet, vegetarian & vegan-friendly, and completely customizable. Learn how to make a creamy sweet potato soup with coconut milk and roasted sweet potatoes—plus a satisfying burst of sweetness from roasted prunes.
Developed by Alyssia Sheikh of Mind Over Munch.
serving: 1 scone
2 cups all-purpose flour
⅓ cup white sugar
1 Tbsp baking powder
½ tsp salt
1-2 Tbsp orange zest
½ cup butter, frozen & grated
1 large egg
¼ cup sour cream
¼ cup Sunsweet Amaz!n Prune Juice
1 cup (6 oz) Sunsweet Amaz!n Prunes, chopped
Splash of milk or heavy cream (as needed, if dough is too dry)
1-2 Tbsp heavy cream, brushed on top before baking
1 cup confectioners’ sugar
1 Tbsp orange juice
1 Tbsp Sunsweet Amaz!n™ Prune Juice
optional: 1-2 tsp orange zest, after glazing
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.
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.
Check out even more of our Feel Good recipes!
Try this scrumptiously sweet, fluffy, and easy orange breakfast muffins recipe with chopped nuts, dried fruit, and chocolate chips—or any mix-ins you like! A refreshingly bright and flavorful meal prep breakfast that’s perfect for busy mornings.
Recipe created by Alyssia Sheikh of Mind Over Munch.