Orange Scones

I often make a batch of scones when I invite a friend over for coffee. Scones just seem "special" (don't you think?) and they go well with either coffee or tea.

I used to think that scones were difficult to make, an idea supported by my first attempt! I was having a group of homeschool mothers and daughters over for a Valentine tea and I thought that scones and freshly whipped cream would be just the thing. Oops. Dense scones were not "just the thing."

I have since learned that scones require a light hand. The bane of scones is over mixing! After you mix the dry ingredients, cut in the cold butter until it is the size of small peas, then stop. You want the little pieces of butter in the mixture. You may want to use a pastry blender to do this. I actually use my Kitchen Aid mixer, but I am very attentive as I mix, taking care to stop before the butter is incorporated. Then when you add your cream/egg mixture, only mix until moistened. Too much mixing will result in a dense, chewy scone. 

On a recent morning, I made some simple orange scones. 

ORANGE SCONES

Ingredients:

2 and 1/2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

zest of one orange, divided

12 tablespoons cold butter

1/2 cup cold heavy cream

2 eggs

1/2 cup confectioner's sugar

4 teaspoons freshly squeezed orange juice

Directions:

Combine flour, sugar, baking powder, salt, and half of the orange zest.

Cut the cold butter into 1/2-inch pieces. Add the butter to the dry ingredients; cut in until mixture is the size of small peas.

Mix together the heavy cream and eggs.
Stir into flour/butter mixture, just until moistened. (Remember, over-mixing is the bane of scones.)

Turn dough out onto a generously floured surface.
Divide into two mounds. Add some flour to the top of the mounds of dough, then pat them into a round disk about 4 to 5 inches in diameter.
Cut each disk into 6 wedge-shaped pieces.

Separate the pieces and place them on a parchment-lined baking sheet.
Bake at 400 degrees of 12-15 minutes.

Transfer scones to a wire rack. 

(I transfer parchment and all to the cooling rack immediately after removing them from the oven to stop the bottoms from further browning.)

Make a glaze by stirring orange juice and remaining zest into confectioner's sugar.
Drizzle onto warm (but not hot) scones.

P.S. When you and your friend each eat a scone with your coffee, that means there are ten scones remaining. Is that a good thing or a bad thing?