Mini Orange Cream Scones

Photo Credit: Lovely Little Kitchen

These Mini Orange Cream Scones aren't just your typical old-fashioned scones. These dessert scones would be great for a light dessert or an afternoon treat. A scone is a small cake or biscuit. Usually, scones are made with wheat using baking powder as a leavening agent instead of yeast. In recipes like this, they are sweetened, but in other scone recipes they are left plain or made savoury with meat and cheese in them. Scones first became popular in the late 1700s in England when Anna, the Duchess of Bedford wanted some sweet bread and was brought scones which she loved. So it became a ritual, and she would order them every afternoon around 4 o clock for tea time. That's why it's still a tradition to have scones or biscuits with tea in the afternoon. There are healthy scone recipes too which include fruit that could be served as a breakfast food. The savoury ones are also great with eggs. This scone recipe is more of a dessert recipe though since it has a sweet orange icing. But you could make it into a healthy scone recipe by leaving the icing out.

When oranges were in season one year, Julie from Lovely Little Kitchen used some of the zest and juice of some sweet naval oranges picked right from her grandmother’s tree. She added it to the scone recipe here and also to the icing that would accompany them. She also has a great tip to make your scones extra light and flaky. ALl you do is chill the cream before adding it to the recipe. When you add the cold cream to the melted butter, the butter hardens which creates little steam pockets in the scones as they bake. These scones only take about 30 minutes to make too so you can have them quickly if need be. The recipe makes 12 little scones which is a good amount to enjoy some fresh out of the oven and to save some for the future. All you need for this recipe is some flour, sugar, baking soda, salt, orange zest, cream, butter, orange juice, and vanilla. Then, for the glaze, you'll need powdered sugar, orange zest, and orange juice. To get the most juice out of your oranges roll them with your hands on the counter top to prepare them for juicing. You can also put them in the microwave for a few seconds which will also make it easier to juice them.

Then, mix the dry ingredients including the orange zest and set aside. Then put your cream in the freezer and melt the butter. Add the butter to the chilled cream after the cream has chilled for 5 to 10 minutes. Then add the orange juice and the vanilla too. Pour the wet ingredients into the dry ingredients and mix until you have a crumbly dough. Knead the dough with your hands on your counter that's been sprinkled with flour. Then flatten the dough into a rectangle and cut out the scones as you like. Then, put the scones on your baking sheet that's been lined with parchment paper. Before putting them into the oven brush them with some more heavy cream. Bake them for 12 to 14 minutes and then allow them to cool. To make the icing which you can do while the scones are baking just mix the powdered sugar with the orange zest and add the juice slowly until you have a thicker paste that still drizzles. Once the scones have cooled, you can drizzle the icing over them and serve. Or you can enjoy them without icing and a little bit of fresh butter.***

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