½cupof sour cream(can sub with full-fat, non-flavored Greek yogurt)
1large egg
1tablespoonof fresh orange juice
White Chocolate Glaze
½cupwhite chocolate chips with a little neutral oil)(with a little neutral oil)
2tablespoonsorange juice
1tablespoongrated orange zest
Instructions
Preheat your oven to 400 F/205 C and place a rack in the middle. Line your baking sheet with with parchment paper and set aside
In a medium bowl, toss together the sugar and the zest of one orange. You can even grind it a bit with the back of a spoon to infuse the flavors.
Sift together the flour, baking powder, baking soda, salt. Add in the sugar/zest mixture. Cut the butter up and add to the dry mixture. Use your hands to work the butter in until the mixture resembles coarse meal.
Whisk together the sour cream and the egg until smooth. Make a well in the flour mixture and pour in the sour cream mixture. Then use your hands to press the dough into a ball. The longer you knead the dough, the smoother and less sticky it becomes. Knead until it feels easy to work with.
Lightly flour your working surface and begin to flatten the dough. Pat it into a circle so it’s about ¾-inch thick. Using a knife, cut it into 8 even triangles.
Place on the prepared baking sheet, about 1 inch apart. They will puff up so you don’t want them to stick. Bake about 17-20 minutes or until golden brown on top. Use your oven light to check on the scones as opposed to opening your oven door.
Remove from oven and let them cool for 5-7 minutes on the pan and then move to cooling rack.
To make the glaze, melt the white chocolate chips in the microwave in 15 seconds increments, stirring in between each. Add in a little oil to avoid any lumpiness. Whisk in orange juice and orange zest with a fork. Drizzle on your cooled scones. Sprinkle on extra zest if desired.