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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
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
Orange Cream Scones Recipe Card
- 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.
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
Based on 1 Review(s)
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