Tuesday, January 3, 2012
When I came across this recipe, I was a tad skeptical. Make that more like very skeptical. A scone recipe without heavy cream and eggs? What's up with that? Sure, there's both an egg and heavy cream in the ingredients, but that's for brushing the tops. There's no cream inside the scone itself. Granted, my knowledge of scones is a bit limited, seeing as I've only been making them for a couple of months, but what I do know tells me that a scone recipe without cream is wrong. Very, very wrong.
Except when it's right. And this recipe is very, very right.
I was worried these scones would be dry. After all, it must be the cream keeping scones moist, right? Well, these are not dry. In fact, these scones have the lightest, fluffiest texture I've ever experienced in a scone. The orange flavor in these is just spectacular. It's citrusy and bright without overwhelming the delicacy of the scone. These would be excellent to serve for a brunch or tea.
So has making these scones ruined me forever to the more traditional version? I wouldn't say that. I definitely think there's room at the breakfast table for both. I'm so glad I gave these a chance, though. And I will mention these were eaten in record time. It's probably a good thing my resolution this year was to branch out into trying more creative recipes instead of trying to lose ten pounds by next week, huh?
from The Pastry Affair
for the scones:
1 3/4 c all-purpose flour
4 tsp baking powder
1/4 c sugar
zest of 1 large orange
pinch of salt
5 tbsp cold unsalted butter, cubed
1/2 c freshly squeezed orange juice
1/4 c sour cream
1 tbsp heavy cream or whole milk
for the glaze:
1/2 c powdered sugar
1 tbsp freshly squeezed orange juice
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, baking powder, sugar, orange zest, and salt. With a pastry blender, cut in the butter, until the flour mixture looks crumbly with pea-sized chunks scattered throughout.
3. Stir in the orange juice and sour cream. Mix with a spatula until dough comes together. Knead it a few turns on a lightly floured surface. The dough might be sticky, but add as little flour as manageable to your board. Shape dough into 12 small rounds, each about 2 inches in diameter. Place rounds on the baking sheet. In a small bowl, whisk together the egg and heavy cream. Brush tops of scones with this mixture.
4. Bake for about 12 minutes, or until the tops just start to brown. Allow to cool before drizzling with icing.
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, Made by You Monday, Tuesday Talent Show, Totally Tasty Tuesdays, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday, Cast Party Wednesday, Foodie Friday