Orange Scone Recipe
 Yep, that’s what I tell anybody who says to me, “A scone? What’s a scone??” when I am showing off the three scones mixes that I carry at the shopping page. The Victorian House Original Recipe Scones are especially good because you can add anything you like to them like 1/2 cup of white chocolate and 1/3 cup of Craisins to create “addiction from a bag”! They are handy because you can make them ahead of time and either freeze them raw for baking later, or keep them in the frig raw for baking the next day. And one bag makes 16 big scones – a bonus! Packaged scones are a great thing to have on hand for a quick tea with the neighbor, a relaxing treat for your afternoon or a wonderful “thank you” gift in a pinch. The Victorian House Scones are an authentic Scottish scone, made with buttermilk. But for those who like to say, “I make MY scones from scratch” – you know, the: “I grew the wheat, dried the wheat, ground the wheat, milked the cow, churned the butter, separated the cream AND got the eggs from our chickens” kinda gals – ok, so you got the ingredients at the store and put them into the mixer! Whatever – it’s homemade! – here is a recipe for you. These scones are fluffy and light and just keep you wanting more. This recipe is my own recipe that I have developed over many, many attempts at scones. And yes, if I should ever decide to market the mix, I WILL have to kill you. 🙂 This recipe uses the dried orange zest from a couple of posts ago. And these are the English type of scone. So here you go: Add flour to mixing bowl  Add Baking Powder  Add sugar or Splenda. If using Splenda add powdered milk.  Add dough enhancer – this is optional  Add salt  Cut butter into pieces  Using mixer or dough blender, cut butter into flour until the mix resembles small peas.  Add orange zest.  Add 2 -3 tbsp frozen orange juice concentrate to the mix depending on how much of an orange flavor you prefer. Stir in  Add egg white and stir (you can use a whole egg if using Splenda for more moistness)  Add cream  Mix until dough just holds together   Place dough on a floured surface like the The Oklahoma Pastry Cloth™. Pat the dough out into an 8″ circle and cut into 8 triangles Place scones on a cookie sheet that has been lined with parchment paper and brush with a mixture of the reserved egg yolk and 3 tbsp cream.  Sprinkle with raw sugar. Bake for 15 – 20 minutes depending on how fast your oven is. You want them to be golden brown. If you would like, dip the tops of the freshly baked scones in the following icing:  Stir orange juice concentrate into melted butter  Add powdered sugar and stir. Add milk and continue stirring until smooth. Add more powdered sugar if it is too runny.  Add vanilla  Add pinch of orange zest. Stir and then dip the tops of the scones into the icing.  Serve warm or cold. The scones in the forefront are the ones made with Splenda. They are a little heavier and hold their shape. The ones in the background are made with sugar and are lighter and more puffy. Serve with tea and lemon curd and you are set!! |
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Tags: baking, Breads, Butter, cream, orange, recipe, scones, tea, tea party treats
This entry was postedon Thursday, April 21st, 2011 at 10:02 pmand is filed under Breads, Let's Cook!.You can follow any responses to this entry through the RSS 2.0 feed.Responses are currently closed, but you can trackback from your own site.
