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Orange Cream Scones

Excellent!! You can also convert the recipe to Lemon Cream Scones by replacing with lemon zest and lemon extract.

Servings:

12

Prep Time:

15 minutes

Cook Time:

20 minutes

Difficulty:

Medium

Introduction

About this Recipe

By: Tess
A delicious and tasty way to start your day. Great with a cup of coffee!

Ingredients

Orange Cream Scones

  • 2 1/2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1/2 cup) cold salted butter, cut into pieces
  • 1 tablespoon fresh orange zest
  • 2/3 cup plus 1 tablespoon cold heavy whipping cream, divided (or use 1 beaten egg in place of 1 tablespoon cream for sugar topping)
  • 1/2 teaspoon orange extract

Step by Step Instructions

Step 1

Preheat oven to 375 degrees 

Step 2

Line a baking sheet with parchment paper. 

Step 3

In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add orange zest, stirring well. 

Step 4

In a liquid measuring cup, combine 2/3 cup cream and orange extract. Add to flour mixture, stirring until mixture is evenly moist. (If the mixture seems dry, add more cream, 1 tablespoon at a time.). Working gently, bring the mixture together with hands until a dough forms. 

Step 5

On a lightly floured surface, roll dough to a 1/2 inch thickness. Using a 2 ¼ fluted round cutter, cut 12 scones, rerolling scraps as needed. Place scones 2 inches apart on a prepared baking sheet. 

Step 6

Brush scones with remaining 1 tablespoon cream (or use beaten egg), and sprinkle with remaining 2 tablespoons sugar. 

Step 7

Bake until scones are lightly browned, 18 to 20 minutes. 

Step 8

Serve with Strawberry curd, if desired

Print
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Orange Cream Scones

Orange Cream Scones Recipe Card


  • Author: Tess
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x

Description

Excellent!! Can also convert recipe to Lemon Cream Scones by replacing with lemon zest and lemon extract.


Scale

Ingredients

2 1/2 cups all -purpose flour

1/2 cup plus 2 tablespoons sugar, divided

1 teaspoons baking powder

1/2 teaspoon salt

8 tablespoons (1/2 cup) cold salted butter, cut into pieces

1 tablespoon fresh orange zest

2/3 cup plus 1 tablespoon cold heavy whipping cream, divided (or use 1 beaten egg in place of 1 tablespoon cream for sugar topping)

1/2 teaspoon orange extract


Instructions

1. Preheat oven to 375 degrees

2. Line a baking sheet with parchment paper.

3. In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add orange zest, stirring well.

4. In a liquid measuring cup, combine 2/3 cup cream and orange extract. Add to flour mixture, stirring until mixture is evenly moist. (If the mixture seems dry, add more cream, 1 tablespoon at a time.). Working gently, bring the mixture together with hands until a dough forms.

5. On a lightly floured surface, roll dough to a 1/2 inch thickness. Using a 2 ¼ fluted round cutter, cut 12 scones, rerolling scraps as needed. Place scones 2 inches apart on a prepared baking sheet.

6. Brush scones with remaining 1 tablespoon cream (or use beaten egg), and sprinkle with remaining 2 tablespoons sugar.

7. Bake until scones are lightly browned, 18 to 20 minutes.

8. Serve with Strawberry curd, if desired


  • Category: Scones, Dessert
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Orange Cream Scones
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