Monday, January 5, 2009

Orange Scones with Orange Cream

These orange scones are from an adorable set of cookbooks that my sister gave me for Christmas. The mini cookbooks are all arranged by ingredient, and this recipe, of course, comes from the orange book. These were so good, and I can't wait to try all the other recipes!

The scones were delicious--not too rich or heavy, and a subtle orange flavor. If you want more of an orange flavor in the scones themselves, you might add more orange zest or some orange extract. The orange cream is where the orange flavor really kicks in, so don't skip this part! The orange cream is somewhat like a soft pudding, and is absolutely delectable, both from a spoon and on the scones.

Orange Scones with Orange Cream (from Sugar and Spice)

For the cream:
Finely grated zest and juice of 1 orange
Juice of 1/2 lemon
2 eggs
1/4 cup sugar
2 T unsalted butter, cut into small pieces

For the scones:
Scant 1/4 cup butter + extra for greasing
2 1/2 cups all-purpose flour + extra for dusting
1 1/2 tsp baking powder
1 T sugar
1/2 tsp salt
Grated zest of 1 orange
1 egg
2/3 cup milk

1. Make the cream: In the top half of a double boiler, whisk together the orange juice, orange zest, lemon juice, eggs, and sugar. Add the butter and place the bowl over a pan of simmering water. Whisk slowly but continuously until the cream thickens, 10-15 minutes. Remove from heat and cool.
2. Make the scones: Preheat the oven to 425 degrees. Grease baking sheet or line with parchment paper. Mix together the flour, baking powder, sugar, salt, and zest in a large bowl. Add the butter and rub into the flour with your fingertips. Add the egg and milk, and mix together with a fork. Form dough into a ball, without kneading. It should be quite soft and pliable; add milk or flour as needed.
3. Pat the dough into a square or circle of about 1-inch thickness on a floured surface. Cut into squares or wedges and lay onto baking sheet. Bake 12-15 minutes, and then transfer to a wire rack to cool.


  1. These look yummy, Sara! Happy New Year!

  2. My sister in law LOVES scones and I am thinking this would be a fun little "gift" to take to her. Do you think the cream would be good if it were refrigerated and then spooned on the scone?

  3. @ Bridgett:
    Yes, the cream is very good refrigerated. We had it both ways (warm and cold), and liked it equally well. It will thicken up and be a little more like the consistency of a soft lemon curd after it is can spread it on the scones or just sneak some spoonfuls when no one is looking. ;)

  4. Could I make the dough and refrigerate it overnight, then bake it in the morning?

    1. I haven't tried that, but I think it would work. :)