Orange Cream Scones with Craisins
Here’s a pretty simple, but tasty scone recipe I made the other day.
Ingredients & Directions:
- 2 C flour
- 1 T baking powder
- 1/3 C sugar (and a little extra for sprinkling on top of precooked scones)
- 3/4 tsp salt
- 1 T grated orange peel
- 1/3 C sugar
- 1/2 C cold butter
- 3/4 C cream (and a little extra for brushing tops of precooked scones)
- 2 T orange juice
- 1 egg
- 1/2 C Craisins
Preheat oven to 425 degrees.
Into a 3/4 cup measuring cup, add orange juice, then add cream to make 3/4 cup.
In a separate bowl, combine cream and orange juice mixture and the egg. Beat with a whisk until the egg is beaten into the cream mixture.
In a large mixing bowl, combine flour, baking powder, sugar and salt, and orange peel.
Cut in butter into 16 pieces and add to the flour mixture. Using a pastry cutter, cut butter into the mixture until it resembles coarse crumbs. Set aside
Add the cream and egg mixture to the flour mixture; stir until dry ingredients are moistened. Add Craisins. Turn dough out onto a floured surface. Knead dough lightly 12 times. Pat the dough into a circle, 3/4 inch thick.
Cut scones in pizza shaped slices or use circular cutter.
Place scones on to a parchment lined baking sheet 1 inch apart. Brush tops of scones with a little cream and sprinkle each with sugar.
Bake in to the pre-heated oven for 10 minutes or until lightly browned.
I also made some Sweetened Cinnamon Butter to serve with the scones.
- 1/2 cup softened butter
- 1 tsp cinnamon
- 3 T powdered sugar
Mix all ingredients into a small bowl until combined.
Serve warm so the butter melts.
(Steven)
