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Orange and Cream Mini Scones
Recipe

8 INGREDIENTS • 7 STEPS • 40MINS

Orange and Cream Mini Scones

4.0
2 ratings
For freshly baked scones every time: cut them, put them in the baking sheet, cover with film or foil and freeze. When you want to eat them, turn the oven on, then brush with cream and bake frozen.
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Vintage Kitchen Notes
Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
http://www.vintagekitchennotes.com/
For freshly baked scones every time: cut them, put them in the baking sheet, cover with film or foil and freeze. When you want to eat them, turn the oven on, then brush with cream and bake frozen.
40MINS
Total Time
$0.21
Cost Per Serving
Ingredients
Servings
12
US / Metric
Baking Powder
1 Tbsp
Baking Powder
Unsalted Butter
3/4 cup
Milk
1/4 cup
Heavy Cream
1/2 cup
Heavy Cream
Salt
1 pinch
Orange
1
Orange, zested
Nutrition Per Serving
VIEW ALL
Calories
244
Fat
14.4 g
Protein
2.7 g
Carbs
25.7 g
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Orange and Cream Mini Scones
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Vintage Kitchen Notes
Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
http://www.vintagekitchennotes.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Grease or line with parchment paper two baking sheets.
step 2
In the bowl of a food processor, put in Unbleached All Purpose Flour (2 1/4 cups), Granulated Sugar (1/3 cup), Baking Powder (1 Tbsp) and Salt (1 pinch). Process a few seconds just to mix.
step 3
Add Orange (1) and Unsalted Butter (3/4 cup) over this mixture and pulse a few times until the butter is the size of peas. Then, transfer the mixture to a large bowl.
step 4
Pour Milk (1/4 cup) and Heavy Cream (1/2 cup) and mix everything together quickly with a fork.
step 5
Dump it onto the kitchen counter and quickly give it a few turns to avoid very dry spots. Pat the mixture about 2 inches high. Cut scones with a small, round cookie cutter quickly and arrange them on the baking sheets.
step 5 Dump it onto the kitchen counter and quickly give it a few turns to avoid very dry spots. Pat the mixture about 2 inches high. Cut scones with a small, round cookie cutter quickly and arrange them on the baking sheets.
step 6
Brush tops with additional heavy cream and sprinkle with sugar. Bake for about 20 minutes until tops are golden and risen.
step 6 Brush tops with additional heavy cream and sprinkle with sugar. Bake for about 20 minutes until tops are golden and risen.
step 7
Eat warm and store in a tin.
step 7 Eat warm and store in a tin.
Tags
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Breakfast
American
Brunch
Snack
Shellfish-Free
Vegetarian
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