In an attempt to use up some oranges we bought earlier in the week, Fuzz and I made these orange scones. And while we typically don’t love orange flavor in bread nor honey flavor in large amounts, the two flavors balance each other out and taste great.
What is really special is the texture. Unlike heavy, biscuit-like scones, the cream makes these very soft and light. Also, the scones are really easy to make — no pastry cutter or food processor required. They’re on the sweet side, so while you could add a little jelly, you might be better off going with butter. Wait, that sounds bossy. Sorry. Put whatever you like on your scone. One of these days I’m going to try clotted cream. In all of our years of making and eating scones, we’ve never tasted it.
- 1 1/2 cups (6.8 oz/190 grams) all-purpose flour
- 1 1/2 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 to 3/4 cup heavy whipping cream
- 1 to 1 1/2 tablespoons honey
- 1/2 teaspoon orange zest (or lemon zest)
- 1/4 teaspoon vanilla extract
- Handful of dried cranberries (optional)
- a little extra cream plus some sparkly or coarse sugar
- Preheat oven to 425 degrees F. Have ready a parchment lined baking sheet.
- In a mixing bowl, thoroughly stir together the flour, sugar, baking powder and salt. Make a hole in the middle of the flour mixture and add the cream, honey, zest and vanilla. Mix the wet ingredients together in the hole, then mix everything together with a spoon until you get a soft dough. If the dough seems too dry, add a bit more cream. If too wet, add a bit of flour. If using cranberries, knead them into the dough.
- Empty the dough out onto a very lightly floured surface or a pastry mat. If your dough seems dry, you can skip the flour. With your hands, push the dough together to form a circle about 5 1/2 inches in diameter and 1 inch thick. Cut the circle into 6 to 8 wedges and arrange the wedges a few inches apart on the baking sheet. Brush tops with a little additional cream and sprinkle with coarse sugar if desired. Bake for 10-12 minutes (or 13-14 depending on your oven).
Since it’s the holidays, here’s the latest photo of HAL the dog. Isn’t he cute? He’s waiting for me to throw him some scone.
We still haven’t figured out what he is, but signs point to Blue Heeler Border Collie Mix. I won’t say he’s smarter than Lizzie because Lizzie’s special, but he’s more obedient and open to learning and improving his skills. Lately, we’ve been working on howling like a wolf. I’ve never had a dog that could howl before, but Fuzz was playing the harmonica and he just started doing it. Now we’re getting to the point where he can do it on command.
Okay, back to baking.
P.S. Sorry there’s no picture of Lizzie, but I couldn’t get her to look at the camera this morning.