Traditionally when one thinks of scones, a firm biscuit with a dense crumb comes to mind. Often studded with currants and citrus zest, they are eaten with jam and clotted cream. Served at tea in the United Kingdom, scones are considered a mainstay. I know I enjoyed more than my fair share when I was in Scotland. Afternoon tea took on a whole new meaning.
My recipe is considered more of a cream scone with a much more tender crumb and crunchy outside.
I find them to be a bit more decadent in nature due to the heavy cream. Because there are very few ingredients in my recipe, I find it extremely important they are of the highest, freshest quality.
I’m not going to lie, there are most certainly scones out there with less calories but there is a time and place for the occasional indulgence. This is one of those times.
I consider this my base recipe. Use it as your empty canvas for a variety of add in options.
Some favorites of mine include (I use about 1 1/2 cups fruit, chocolate, nuts):
- Dark chocolate with citrus zest
- Apricot, walnut, white chocolate
- Lemon Blueberry
- Fresh raspberry
- Cranberry orange
The add-ins really are limitless. I have even turned my scones into a savory option by omitting the sugar and adding in sharp cheddar cheese and scallions. Again, use your imagination and you can’t go wrong.
For this orange cream chocolate scone recipe, I used chocolate chips with a little orange zest which makes it a great way to enjoy the flavors of the citrus season.
Serve warm or if you are feeling particularly decadent add a little powdered sugar glaze. Simply add cream to organic powdered sugar (non-organic versions are usually made with GMO sugar beets) with 1 tsp of vanilla. Whisk to a glaze consistency and drizzle over scones.
- 4 cups unbleached all-purpose flour (like this)
- ½ cup sugar (organic, non-GMO sugar like this)
- 2 Tbsp baking powder (aluminum-free like this)
- 4 eggs (very cold)
- 1 and ½ cups heavy whipping cream (organic, if possible)
- 1 Tbsp pure vanilla extract (like this)
- 8 Tbsp unsalted butter, very cold (never substitute margarine on this)
- 1 Tbsp fresh orange zest
- 1½ cups chocolate chips (soy-free, dairy-free chocolate chips like this)
- Turbinado sugar for sprinkling, optional (organic, non-GMO like this)
- Combine together flour, sugar, baking powder and set aside.
- With a whisk, mix eggs, cream, and vanilla extract. Place this in the fridge to keep cold.
- Cut the butter into very small pieces with a sharp knife and add to your flour mix. Use a pastry cutter or 2 knives to cut the butter into the flour. The goal is to have small pieces of butter visible by the time you are done.
- If you mix in the butter too small, the butter will just melt and run out of the scone while you are baking them. Instead, you want it in pieces so the butter will actually rise and give the scone a light interior crumb. The last thing you want are tough scones and over processing can do that.
- Pour the egg mixture into the flour mixture and blend very gently with a rubber spatula by folding the flour and milk mix over each other until it comes together. Again, really watch your hand on it so you don't overwork the dough.
- Now, add your fruit, nuts, chocolate, zest, etc. with a spatula. Generally I use about 1 and ½ cup of fruit. For this recipe, you'll want to add in the tablespoon of orange zest.
- Place your dough onto a floured work area. Be fairly generous with your flour as the dough really likes to stick. If you find the dough too sticky add a little extra flour and use your pastry cutter to help control the dough. Too dry? Add a bit more heavy cream.
- Gently shape your dough into a round and pat down so that it is about 1 inch thick. Now, generously brush your dough with some heavy cream and sprinkle with either turbinado sugar or your granulated. Both provide a bit of crunch to the surface of the baked scone.
- Cut your scones into 12 wedges.
- Heat your oven 375 degrees. Line 2 baking/cookie sheets with parchment paper and transfer the scones on the sheets. Place 6 on each sheet, leaving plenty of room around each so the heat can get to them evenly and they can rise.
- Bake for about 20 min OR until nicely browned and firm to the touch.