Reading this recipe felt a little intimidating at first — so many bowls and utensils! If you don’t have a kitchen fairy to wash dishes for you, it can seem like overkill. Still, the results are worth it. The recipes from the Magnolia Table cookbook keep surprising me, and these orange scones are no exception.
Joanna nails the balance in this scone — the texture sits perfectly between a biscuit and a cake. They hold together without being heavy and feel almost cloud-like on the tongue. As a professionally trained chef, I’ve tried countless scone recipes, even testing many for my catering menu. Compared to those, this recipe is far superior. My only tweak might be to add a touch more tartness to the glaze — next time I’ll try 2 tablespoons orange juice and 1 tablespoon lemon for a brighter finish.
About the method: the recipe lists separate bowls for dry ingredients, egg and sour cream, and sugar with orange zest. That discouraged me for a bit, so I simplified the process and used fewer dishes. Start with a large bowl: combine sugar and zest with a pastry blender, then add the dry ingredients and blend. Cut in the butter next. If you have just enough sour cream left, add the egg to it and mix until smooth, then fold that into the dry mixture by hand. Folding wet into dry keeps your fingers cleaner and helps you avoid overworking the dough. It does take a bit of mixing to fully incorporate everything. Once the dough comes together, divide it in half and flatten each piece on a lightly floured surface.
They baked up beautifully. I managed everything using only two bowls — one for the dough and one for the glaze — and it was much simpler than the recipe’s initial impression. After a brief five-minute rest, I transferred the scones to a plate and glazed them. They were irresistible; I had to hide some so there would be any left for breakfast. The texture and flavor are excellent alongside a cup of coffee.
If you were hesitating because of the dish count, know that you can make these with far fewer bowls. Once you try them, they’ll likely become a weekend favorite for family or friends.
Until next time, happy cooking!
Kendell
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