Monday, November 25, 2013

Secret Recipe Club: Vanilla Orange Scones



It is time for another Secret Recipe Club reveal! This month, we were assigned to Tara's Multicultural Table.  Tara's blog is full of recipes that originate from all over the globe - from Thailand, to Russia, to Mexico, to Germany.  There are delicious treats from the four corners of the world, and it made it very difficult to choose.  I will be going back to Tara's blog again and again to help expand my cultural foodie horizons.

In the end, I went with a treat from my ancestors culture - scones!  Sometimes, you just have a craving for something and it is hard to shake it.  When I saw this recipe for Vanilla Orange Scones on Tara's blog, I knew that I needed to make it.  My craving was definitely satisfied, and I will be making these again for sure.  These delightful treats are easy to make and would make a great addition to a holiday brunch!

Vanilla Orange Scones

From Tara's Multicultural Table

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
zest of 1 orange
3 tablespoons unsalted butter, cold
1 cup milk + extra for brushing
1 egg yolk
1/2 vanilla bean or 1 teaspoon vanilla extract

Glaze:
1 cup powdered sugar
1 tablespoon fresh orange juice
1/2 vanilla bean or 1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
2 tablespoons heavy cream

Preheat oven to 400°F and line a large baking sheet with parchment or lightly grease.

In a large bowl, combine flour, sugar, baking powder, salt, and orange zest. Cut the cold butter into pieces and add to the flour using a dough blade, two forks, or your fingers until the dough has a crumb texture and no pieces are larger than a pea.

In a small bowl, beat together the milk, egg yolk, and vanilla extract (or seeds from vanilla bean). Pour into the dry ingredients and gently stir just until the mixture comes together.

On a lightly floured surface, knead the dough about 3 times and divide into 2 halves. Pat one half down until it is a 3/4 inch thick circle. Cut into 4 or 8 wedges. Repeat with other half.

Place scones on prepared baking sheet, about 1/4 inches apart. Brush the tops with milk. Bake in preheated oven until golden, 15-18 minutes. Let cook on pan 5 minutes before removing to wire rack.

In a small bowl, combine powdered sugar, orange juice, seeds from vanilla bean (or extract), melted butter, and heavy cream. Dip the top of each cooled scone into the glaze or drizzle the glaze over the scones.

3 comments:

  1. I am a huge fan of scones and these sound delicious! Great src choice~Have a Happy Thanksgiving~ Lynn @ Turnips 2 Tangerines

    ReplyDelete
  2. Great idea to use orange juice in the glaze -- I wonder if you could use other juices or even cider? Pineapple juice might be too acidic, but it's worth a try!

    ReplyDelete
  3. It's always a special treat to make and eat scones! And then to add orange only makes them better!
    Happy Thanksgiving! :-)

    ReplyDelete

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