|My Orange Scones are extra special.|
Today, I have a really easy recipe that always is nice to serve over the holidays with breakfast, especially if you have out-of-town guests staying with you. The fragrant smell alone of orange and spice with golden raisins baking will fill your home with such a delicious aroma your family or friends will love that will call them to the table. Though as pretty as they are with their sugar-orange topping, my Orange Scones taste even better.
Instead of the typical bread-like consistency that is characteristic of most scones, my recipe has a flakier texture due to adding some cornstarch along with a vivid orange enhanced flavor from incorporating grated orange rind and juice into the batter along with nutmeg, vanilla and golden raisins.
The hardest step will be grating the rind from two oranges. Again, no creaming is involved since these scones use oil. After that you will be just mixing the ingredients together and then waiting as patiently as you can for them to come out of the oven.
A time saving tip once you pour your oil into your mixing bowl to save you from greasing the baking sheet is to turn your measuring cup upside down on your cookie sheet. Give it a few seconds and you’ll have enough oil to lube that pan.
I even have another trick to save you extra clean up work when doing the sugar-orange topping. Use your zester over a cookie sheet while you grate. When I finish all that is left to do is dumping the sugar for topping, mix, and then transfer the mixed dough to the sheet and pat into the prepared topping. Turn the dough over if you miss spots.
Do try my recipe because these scones really are incredibly good.
|These scones are flaky and packed with orange flavor!|
My Orange Scones
2-1/4 cups flour
1/4 cup of cornstarch
1/4 cup of sugar
2 teaspoons of baking powder, leveled
1/4 teaspoon of salt
½ teaspoon of nutmeg
1 teaspoon of vanilla
1 teaspoon of grated orange rind + 2 tablespoons of rind (for the topping) from two grated oranges
2 large eggs
1/3 cup of orange juice
1/4 cup of sugar
2 tablespoons of orange rind
To Prepare the Dough:
Sift together the flour, cornstarch, leveled baking powder, salt, and sugar in your mixing bowl.
Grate two oranges in a baking pan or a plate and set aside.
Add the one teaspoon of orange rind, the orange juice, eggs, oil, nutmeg, and vanilla until all the ingredients are mixed together. Try not to overwork the dough.
Transfer the dough to the pan or plate that has that extra one-fourth cup of sugar and remaining orange rind that you grated and mixed together. Pat your dough into a round shape, if it feels a bit sticky just have some flour nearby and pat your hands into it as you work pressing that dough. Turn the freshly topped dough over if you need to use the rest of your sugar-orange topping.
Cut your round into eight pieces before turning out onto that greased cookie sheet.
Bake in a 400-degree oven for about 12-15 minutes, depending how your oven is regulated. It should be lightly golden. Insert a toothpick or slender knife to test if done.
Allow to cool in the pan for a few minutes first before removing.
These are best served warm.