Orange Scented Scones

Oh, I cannot tell you enough how much I am enjoying “The Sweet Melissa Baking Book”. This time around, I made the Orange Scented Scones. I just adore any baked goodie that I can have at breakfast. In my world, a naked cupcake counts as a muffin. However, these scones are just perfect for those lazy days that include the newspaper and an endless pot of coffee.

First off, the recipe makes only 6 scones, which is perfect for small families (example: Mr. Gigi Cakes & I). Second, I was intrigued at the addition of oat flour. I was worried that the scones would have an oatmeal taste to them but I was a worrywart for nothing. The scones were tender and flaky just like a well-baked biscuit. The hint of orange added a nice citrus note.

The recipe also has suggested fresh/dry fruit add-ins and how to adjust the liquids if using fresh fruit. I just love all the tips that are in the book. They are really helpful especially if one is baking something unfamiliar. Well, I’m off to drool over which recipe to bake next.

The Sweet Melissa Baking Book

Orange Scented Scones: Makes 6

8 tablespoons of cold unsalted butter
½ cup of oat flour
1 ½ cups of AP flour
2 teaspoon of baking powder
½ teaspoon of kosher salt
1 tablespoon of sugar
2 teaspoons of freshly grated orange zest
2/3 cup heavy cream
1 large egg

For the Glaze:
2 tablespoons of heavy cream
1 tablespoon of sugar

Place the rack in the center oven. Preheat the oven to 350F degrees. Line a cookie sheet with parchment paper.

Cut the cold butter into ½ inch pieces. Keep cold.

Place the oat flour in the bowl of a food processor. Add the AP flour, baking powder, salt, sugar , and zest, and pulse to combine. Add the cold butter pieces and pulse until the size of medium peas.

In a medium bowl, whisk together the cream and egg until smooth. Fold the flour into the egg mixture and combine. Don’t over mix.

Turn the dough out into a little floured surface and pat into 7-inch circle. Using a sharp knife cut the circle into 6 wedges (even triangles). Place them at least 2-inches apart on the cookie sheet.

Brush the scones with the heavy cream and then sprinkle the sugar on top.

Bake for 30 minutes, or until lightly golden. Remove to a wire rack and cool.