Orange and Cream Mini Scones

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.

Total Time

40min

4.0

2 Ratings

Author: Vintage Kitchen Notes

Servings:

Ingredients

•

2 1/4 cups

Unbleached All Purpose Flour

•

1/3 cup

Granulated Sugar

•

1 Tbsp

Baking Powder

•

3/4 cup

Unsalted Butter , cubed

•

4 Tbsp

Milk

•

1/2 cup

Heavy Cream

•

1 pinch

Salt

•

Orange , zested

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Grease or line with parchment paper two baking sheets.

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.

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.

Pour Milk (4 Tbsp) and Heavy Cream (1/2 cup) and mix everything together quickly with a fork.

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.

Brush tops with additional heavy cream and sprinkle with sugar. Bake for about 20 minutes until tops are golden and risen.

Eat warm and store in a tin.

Nutrition Per Serving

CALORIES

244

FAT

14.4 g

PROTEIN

2.7 g

CARBS

25.7 g