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RECIPE
8 INGREDIENTS7 STEPS40MIN

Orange and Cream Mini Scones

4.0
2 Ratings

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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...
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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.
40MIN
Total Time

Vintage Kitchen Notes

Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 Tbsp
Baking Powder
3/4 cup
1/4 cup
1/2 cup
Heavy Cream
1 pinch
1
Orange , zested

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Nutrition Per Serving

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CALORIES
244
FAT
14.4 g
PROTEIN
2.7 g
CARBS
25.7 g

Cooking Instructions

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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 cup), Granulated Sugar (1/3 cup), Baking Powder (1 tablespoon) 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 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.

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Nutrition Per Serving
Calories
244
% Daily Value*
Fat
14.4 g
18%
Saturated Fat
9.4 g
47%
Trans Fat
0.0 g
--
Cholesterol
43.7 mg
15%
Carbohydrates
25.7 g
9%
Fiber
0.1 g
0%
Sugars
8.6 g
--
Protein
2.7 g
5%
Sodium
108.9 mg
5%
Vitamin D
--
--
Calcium
56.3 mg
4%
Iron
0.8 mg
4%
Potassium
49.8 mg
1%
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