Orange Cream Scones. Now My Life Is Complete.

3 years ago

Honestly, I've tried to resist these scones. 

I steadfastly turned my back to the kitchen as their buttery aroma came wafting through the house this afternoon.  The tasty morsel you see featured above stayed totally in tact as I photographed it, and I resisted licking the sweet little drop of orange glaze  dripping onto my finger.   Good job Jennifer, good job.

All went very well indeed, right up to the point when it became clear that somebody had to be the official taste tester.  Hmmm...who would it be?  "Well, maybe just a little bite," I said.  All bets were off after that.  These scones are seriously yummy.  Please don't ask me how many I ate.

Now, sharing this recipe is a pleasure, but allow me to suggest that you don't bake them until your family gets home.  They just might be able to save you from yourself!

Orange Cream Scones
3  Cups flour
1/3 Cup sugar
5  Teaspoons baking powder
1/2  Teaspoon salt
3/4 Cup unsalted butter, slightly softened
1  Egg
1/2 Cup heavy cream (or milk)
3/4 Cup fresh orange juice
Zest from one large orange
1  Cup powdered sugar
1  Teaspoon vanilla
1  Tablespoon orange juice

1. Mix all dry ingredients well in a medium sized bowl.
2. Cut in the butter using a pastry cutter until the dough resembles small crumbs.
3. Beat the egg, cream, orange juice and zest, then add it to the batter.  Mix well with a wooden spoon or spatula.
4.  Place the dough onto a floured board, knead lightly (about 10 times).  Transfer to a greased baking sheet and pat it into a circle shape.  Use a rolling pin to lightly roll over the dough just to even it out, but leave it rather thick.  Use a large knife to divide it into equal sized wedges.  
5.  Bake in a preheated oven at 400 degrees for about 15 - 20 minutes.  Scones should look slightly golden around the edges, and a toothpick inserted into the middles should come out clean.  To glaze the scones, mix the powdered sugar, vanilla and water very well and drizzle over the tops.

Jennifer Ranger

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