Sunday, May 1, 2011

Test: Lemon-Orange Scones

Like hundreds of millions of people, I watched the royal wedding of Prince William and the new Duchess of Cambridge, Kate!  I woke up at 4:45 a.m. to watch the entire wedding with some friends.  Of course, I volunteered to bring scones to the viewing party.  These orange scones come from a recipe by Jewel Bakes via Tasty Kitchen (she made hers with cranberries and an orange glaze, but I decided not to).   The scones were delicious and the perfect consistency!


Lemon-Orange Scones
From Jewel Bakes via Tasty Kitchen

4 cups all-purpose flour (plus 4 extra tablespoons only if needed)
½ cups granulated sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 tablespoons orange zest
1 tablespoon lemon zest
1-½ cup unsalted butter, cold and cubed
4 whole large eggs, slightly beaten
1 cup heavy cream, cold
1 whole egg beaten
1 tablespoon milk

Preheat oven to 400°F.

In a large bowl mix the flour, granulated sugar, baking powder, salt, and orange zest. With a pastry cutter, cut in the cold butter until the butter is a little larger than a pea. Add the eggs and heavy cream. Mix until combined. Add in dried cranberries, mix until combined. At this time depending on your climate you can add up to an additional 4 Tablespoons of flour (if you need it, in order for the dough to come together). Dump dough onto a heavy floured surface.

If you would like your scones in the shape of wedges: Divide the dough into 3 portions. Roll out each portion into a circle. Cut each circle into 8 wedges.

If you like a circle shape: Roll out the entire dough and use a 3” round or fluted cutter to cut dough circles.
Place dough pieces onto a parchment covered baking sheet. Combine the one egg and milk. Using a pastry brush, lightly brush on the egg wash onto all of the scones.

Bake for 15-20 minutes, until lightly browned and firm to the touch. Let cool for 15-20 minutes.

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