1 1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp kosher salt
2 tsp baking powder
6 Tbsp unsalted butter, cubed, softened
1 large egg
1/4 cup plain Greek yogurt
1/4 cup orange juice
1/2 tsp orange extract
1 tsp orange zest
1 cup powdered sugar
2 Tbsp orange juice
1 tsp orange zest
For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer until it resembles coarse crumbs (you can also use a pastry cutter, if you prefer).
Add in egg, yogurt, orange juice, orange extract and orange zest. Combine completely. On a large baking sheet with parchment paper (or silpat), shape dough into a large rectangle (about 9 inch x 7 inch by 1/2 inch thick). Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.
Using a large knife or pizza cutter, slice dough in half then cut into thirds (vertically) creating six rectangles. Cut each rectangle in half to make 2 triangles.
You will be left with a total of 12 triangles. Don’t separate them on the baking sheet yet! Bake in a 350 degree oven for 25 minutes. Remove from oven and re-cut your triangles carefully. Separate and return to oven for an additional 10-15 minutes.
Remove and cool completely before glazing. For the glaze, whisk together the powdered sugar, orange zest and orange juice. Spoon glaze over each cooled scone, allow to set, about 15 minutes. Store in an airtight container for up to 4 days.
