Orange Scones
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 tablespoons cold salted butter, grated or cubed
1/2 cup heavy cream
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup fresh orange juice
Zest of 2 oranges
Optional: 1/4 cup dried cranberries or candied orange peel
Instructions:
Preheat and Prepare:
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Incorporate Butter:
Add the cold butter (grated or cubed) to the dry ingredients.
Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.
Combine Wet Ingredients:
In a separate bowl, mix together the heavy cream, orange juice, vanilla extract, and orange zest.
If desired, stir in the dried cranberries or candied orange peel.
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients.
Gently mix until just combined. Be careful not to overmix; the dough will be slightly sticky.
Shape and Cut the Dough:
Turn the dough out onto a lightly floured surface.
Gently pat the dough into a circle about 1 inch thick.
Cut the circle into 6-8 wedges.
Bake:
Place the scones onto the prepared baking sheet.
Bake for 18-22 minutes, or until golden brown.
Cool:
Let the scones cool slightly before serving.
Tips & Variations:
Cold Butter: For flaky scones, ensure your butter is cold.
Avoid Overmixing: Overmixing can make scones tough.
Orange Glaze: For a sweet finish, drizzle a glaze made from powdered sugar and orange juice over the cooled scones.
Enhanced Flavor: Add a few drops of orange extract for a stronger citrus flavor.
Optional Add-ins: Dried cranberries or candied orange peel will add extra texture and flavor.
Serving Suggestions: Serve warm with butter, jam, or clotted cream.
Storage: Keep the scones in an airtight container at room temperature for a few days.
Prep Time: 20 minutes
Cooking Time: 18-22 minutes
Total Time: 40-45 minutes
Servings: 6-8 scones