1Tbspfresh orange zest(from 1-2 navel oranges, depending on size)
¾Cupfresh or frozen raspberries(about 6 ounces)
For the Sugar Topping (Optional)
1Tbspmilk or cream
1Tbspdemerara sugar(or similar coarse grain variety)
For the Orange Glaze
1Cuppowdered confectioner's sugar
2 ½Tbspfresh orange juice
Additional orange zest if desired(optional)
Instructions
In a large mixing bowl, combine flour, sugar, baking powder, and salt
2 Cups all purpose flour, ¼ Cup granulated sugar, 2 Tsp baking powder, ½ Tsp salt
Cut the butter into cubes, then mix into the dry ingredients by hand until coarse crumbs form (the heat from your hands helps this process)
6 Tbsp salted butter
Add the egg and sour cream, stirring to thoroughly combine (it should still look crumbly and not like a traditional dough)
1 Large egg, ½ Cup sour cream
Fold in the orange zest and raspberries
1 Tbsp fresh orange zest, ¾ Cup fresh or frozen raspberries
Flour your work surface and then turn the dough out on it. Pat it together into a flat circle about 1” thick (it doesn’t need to be entirely precise)
(Optional) Brush the top of the dough with 1 Tbsp milk or cream. Sprinkle 1 Tbsp demerara sugar over the top of it, pressing down slightly so it sticks
1 Tbsp milk or cream, 1 Tbsp demerara sugar
Cut the dough into 8 even pie-shaped wedges using a sharp knife
Air Fryer Instructions
Place the scones into your air fryer basket in a single layer, allowing some air space between them for expansion (use parchment or nonstick foil for easy cleanup)
Cook on the air fry setting for 10-12 minutes at 350°F, or until scones are golden brown (you do not need to preheat your air fryer, but cooking times may vary by 1-2 minutes based on your specific appliance)
Oven Instructions
Preheat the oven to 400°F
Place scones on a baking sheet lined with parchment paper (or coated in nonstick spray) about 1” apart
Bake for 15-20 minutes, until golden brown on the edges
Finishing Instructions
While scones are baking, combine powdered sugar and orange juice in a small bowl for the glaze
1 Cup powdered confectioner's sugar, 2 ½ Tbsp fresh orange juice, Additional orange zest if desired
Remove the scones from the air fryer or oven and cool on a wire rack for 10 minutes
Drizzle glaze over top of scones and serve
Notes
You can swap the sour cream for an equal amount of milk, almond milk, buttermilk, cream, or Greek yogurt (use orange or raspberry flavor)
The granulated sugar can be replaced by a natural sweetener, such as honey, maple syrup, or agave
There is no need to defrost the raspberries ahead of time if you use frozen
Feel free to swap the orange zest and juice for other citrus, like lemon or lime, for a different flavor combination!
Use wax paper to cover your work surface for easy cleanup after cutting the dough and drizzling the glaze
If you aren’t familiar with zesting citrus, use a small zester or microplane to pull across the surface of your washed fruit. Stop before you get to the pith (the white underneath) or your zest will be bitter
Store raspberry orange scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. You may also freeze them for up to 3 months for long term storage!
Reheat scones in the air fryer for 2-3 minutes at 350°F (add 2 minutes if reheating from frozen), or microwave for 30-40 seconds
Exact nutritional values will vary based on brand and flavor of ingredients, any sauces or sides added, and quantity consumed, so please consider this a guideline only