Apple Country Bed & Breakfast

Orange Scones with Clotted Cream: Breakfast-Brunch

Servings: 0

Ingredients:

• 

  1/3 cup Granulated Sugar

• 

  3/4 tablespoon Baking Powder

• 

  1 teaspoon Salt

• 

  3/4 cup Unsalted Butter

• 

  2 Eggs

• 

  1 1/4 cup Heavy Cream

• 

  2 tablespoons Orange Flower Water -available in specialty market

• 

  1 tablespoon Grated Orange Rind

• 

  1 beaten Egg

• 

  2 tablespoons Milk

• 

  4 cups Flour

Step 1:

Place the flour, sugar, baking powder and salt into the bowl of a food processor that is fitted with a steel blade. Cut the butter into small bits and add to the dry ingredients. Pulse in the processor until the mixture resembles cornmeal.

Step 2:

Place in a large mixing bowl; add the orange flower water and orange rind and mix well. Beat the 2 eggs and cream together. Slowly drizzle about 1/2 cup at a time over the top and sides of the dry mixture, tossing with a fork.

Step 3:

Loosly press the dough together and turn out onto a floured board. Knead 4-5 times to blend well. Roll dough out onto a floured surface at a 1 inch thickness. Cut into scones, using a 2 inch cutter that is floured between each cut.

Step 4:

Bake in a preheated 400 degree oven for about 15 minutes, or until golden brown. Mix the 1 beaten egg with the 2 tablespoons of milk for glaze. Serve with Strawberry Jam and Clotted Cream.