July 24, 2016 Note: I’ve updated both the pictures and the recipe (just slight tweaks in the recipe to make it easier!) Enjoy!
I made a lot of scones last week, to get you guys the perfect, best, most delicious, Mimosa Scones recipe. A lot of time when I think of scones I think of dry, bread-y scones – that’s not what these are. These are moist, yet crumbly with a good bite and super flavorful. A prefect brunch treat.
I adapted this recipe from two different, delicious, orange scone recipes, one from sprinkle me some sugar, and one from shugary sweets. I needed some scone experts to give me the basics. I took two different batches to work for tea time. Both of them were good and really well received, but I thought they both had their issues. Not surprising since I messed with the original recipes with no clue what I was doing!
One was too sweet (despite having less sugar, it didn’t balance well with the glaze I made), the other was too bready/chewy – but had amazing flavor. So I made some tweaks to get the best of both worlds. Baking soda helps give it the delicious crumb, and using a slightly sweeter dough helps it balance better with the glaze and makes the final product taste less sweet.
The final batch were a hit. They seem so unassuming. Like they’d be good, but just something you’d eat and forget about later – like most scones. These are memorably delicious. I’m hyping these a lot but they may be my favorite thing I’ve ever made. They’re also really easy to make!
You mix up the sugar and orange zest.
Then in another bowl you combine all the rest of the dry ingredients and grate in cold butter.
Then you cut it in until it resembles coarse cornmeal
Fold in the sugar/zest. And whisk up all the wet ingredients in the bowl that just held the sugary zest. For the Champagne – I used barefoot moscato champagne because of it’s hints of orange, but use whatever you would actually drink so you can make a mimosa out of it! Then you drizzle the wet ingredients over the top of the dry:
Then you stir it until it just comes together into a ball, seriously, don’t over mix
Turn it out onto a parchment lined baking sheet and pat it into an 8 inch round
Then with a sharp knife cut it into 8 pieces, like a pizza.
Put it in the oven and bake for 20 minutes. Then recut the pieces.
At this point you transfer them to a wire rack and let them cool – you can also cut them in half if you’re serving more than 8.
Then you make the glaze and dunk in the cooled scones. Then you serve these mimosa scones at brunch with the rest of your champagne and listen to everyone tell you how delicious these are.
Ingredients
- 1/2 cup sugar
- 2 tbsp orange zest (about two large oranges)
- 1 3/4 cups flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 7 tbsp butter, frozen, grated
- 1 large egg
- 1/4 cup full fat plain greek yogurt
- 1/4 cup champagne
- 2 tbsp butter
- 1 cup powdered sugar
- 2-4 tbsp champagne (I used 3)
- Extra orange zest if you have any!
Instructions
- Preheat the oven to 400
- Mix the sugar and the orange zest together in a small bowl.
- In a large bowl combine flour, salt, baking powder, and baking soda and stir to combine. Add the butter and use your hands or a pastry cutter to work in the butter until your mixture resembles coarse corn meal - it's okay if it's not totally evenly mixed. Fold in the sugar/zest mix.
- In the bowl that contained the sugar/zest, whisk together the egg, yogurt, and champagne. Add it to the dry ingredients and mix until a ball of dough forms (don't mix too much, you just want it to pull together). The ball will be sticky.
- Line a baking sheet with parchment and turn the dough onto the parchment. Form an 8 inch round and use a sharp knife to cut it into 8 pieces, like you would a pizza).
- Bake at 400F for 18-25 minutes - check on them and don't take them out until the top is browned, even if it goes over 25 minutes. The edges will brown sooner, but you want a nice crust to form to fully achieve the delicious bite and crumb. If you poke the center, it should feel firm, like if you poke the palm of you hand, rather than springy like a cake.
- Take out of the oven and recut them and let cool on a wire cooling rack
- Make the Glaze: Melt the butter and mix with the powdered sugar. Then add the zest if you have any left, and the champagne one tablespoon at a time until you reach your desired thickness. Either spoon the glaze on the cooled scones or dunk them right into the glaze. If you want to add the zig zags, after applying the first layer of glaze, add a little more powdered sugar to the leftover glaze. Then spoon the thicker glaze overtop in a zig zag batter. Allow glaze to harden for 30 minutes, then enjoy!
Helpful Equipment:
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