Thursday, May 5, 2011

Orange Glazed Cream Scones

I wish, I wish, I wish, I could go back to London. I think the very first thing I would do is walk through Hyde Park to The Orangery for Cream Tea, and then stroll through the gardens at Kensington Palace.

I recommend eating these scones somewhere outside, on sunny spring afternoon, with Strawberry Jam and Clotted Cream, and Iced Herbal Mint Tea. That's what I would do.


4 cups all purpose flour
1/4 cup sugar, plus additional for sprinkling
2 T baking powder
2 t kosher salt
1 1/2 T grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 egg beaten with 2 tablespoons milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
2 scant T freshly squeezed orange juice


Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on your floured surface so it doesn't stick. Cut scones into 4 inch squares, then into triangles, and place the scones on a baking sheet lined with parchment paper. Collect the scraps, roll them out, and cut more.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.(If your oven is usually a little hot, you could even start checking them at 15 minutes). The scones will be firm. Let them cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones. If the scones are warm, the glaze will be thin. If you would like a thicker glaze, increase the powdered sugar by teaspoonfuls, until you reach your desired consistency.


Jenny said...

I LOVE these! Thanks for the inspiration.

oneil said...

I ate these, they were awesome. The light sugary glase disolved just right in your mouth as the comfort of the bread made itself at home on your palett.

Thanksf or sharing.