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Orange Scones with Clotted Cream

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1/3 cup Granulated Sugar
3/4 tablespoon Baking Powder
1 teaspoon Salt
3/4 cup Unsalted Butter
2 Eggs
3 cups flower
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

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.

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.

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.

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.