Orange Scones

Ingredients

• Zest of 1 large orange
• 1/3 cup granulated sugar (63 g)
• 2 cup all-purpose flour (260 g)
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 4 oz unsalted butter (cold & cubed, 113 g)
• 1/2 cup dried fruits (raisins & apricot, chopped)
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 2/3 cup heavy whipping cream (153 g)
• Additional cream for brushing
• Turbinado sugar for topping

Instructions

1. 1

   Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. 2

   Add sugar and freshly grated orange zest to a medium mixing bowl and whisk together to release the essential oil, the sugar will turn a light orange color.

3. 3

   Sift flour and baking powder into the orange sugar mixture, add kosher salt and whisk to combine.

4. 4

   Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size. Fold in the chopped dried fruits.

5. 5

   Add egg, cream and vanilla extract to a small bowl, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms.

6. 6

   Turn the dough out onto a well-floured board or countertop, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 3 - 4 times. Then shape the dough into a square about 1” thick. Cut into 8 triangles.

7. 7

   Place the scones on the parchment-lined baking sheet, brush the top and sides with extra cream, and sprinkle generously with turbinado sugar. Bake for 20 minutes until golden brown.