---
source: https://www.thepioneerwoman.com/food-cooking/recipes/a35538011/petite-orange-vanilla-scones-recipe/
servings: 16 serving(s)
prepTime: 30 minutes
cookTime: 15 minutes
---

For the scones: Preheat the oven to 400 ̊. Line a rimmed baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter or 2 butter knives until the mixture resembles coarse crumbs.

Whisk the heavy cream, vanilla, egg and orange zest in a medium bowl. Pour the cream mixture into the flour mixture and stir gently with a fork until the dough just comes together. Turn out the dough onto a lightly floured surface and press it together until it forms a rough rectangle. Use a rolling pin to roll out the dough into a 6-by-8-inch rectangle, about 1/2 inch thick. Cut the rectangle in half lengthwise, then quarter crosswise to make 8 pieces. Cut each piece in half diagonally to make 16 triangles. Arrange on the prepared baking sheet.

Bake the scones until lightly browned on the bottom, about ~{15%minutes}. Allow to cool for 15 minutes on the baking sheet, then remove to a rack to cool completely.

For the glaze: Whisk the powdered sugar, vanilla and orange zest and juice in a medium bowl until smooth. One at a time, carefully dunk the top of each scone in the glaze to coat, then return to the rack and let the glaze set.

== Ingredients ==
- @c. all-purpose flour, plus more for dusting{1 3/4}
- @c. granulated sugar{1/4}
- @tsp. baking powder{2}
- @tsp. kosher salt{1/4}
- @tbsp. cold salted butter, cut into pieces{4}
- @c. heavy cream{1/2}
- @tsp. vanilla extract{1/2}
- @large egg{1}
- @Grated zest of 1 orange
- @c. powdered sugar{1}
- @tsp. vanilla extract{1/4}
- @Grated zest of 1 orange, plus the juice of 1/2 orange