So I think I have mentioned before that I have a tendency to get on “flavor kicks.” When I crave a certain flavor over and over. Lately it’s been orange. Orange creamsicle to be more exact.
Remember those lovely orange creamsicle cookies? So good.
And then there are those orange creamsicle shakes we’ve been making at home….
So now that the holidays are over and school is back in session I decided it was time to get back to Muffin Monday. Well almost. This week instead of muffins I decided to make scones after seeing a recipe for orange scones over at Sugarcrafter.
I gave them my own personal twist and came up with Orange Creamsicle Scones.
I adapted the recipe by adding in white chocolate chips and then covering them in an orange glaze.
They turned out quite lovely if I do say so myself. In fact they were so lovely that I was tempted to eat the entire batch myself so I took them over to Hairspray rehearsal at the high school to get them out of my house! (I did save one.)
The recipe makes 8 good size scones. They would also be quite delicious served with some orange marmalade for more orange goodness and a dollop of Devonshire cream if you want to bring out your inner anglophile. Add in a nice cup of tea and you are ready to entertain the Queen.
Just remember that the trick to nice light and flaky scones is to not overwork the dough.
P.S. Don’t forget to vote today for the Northwest Tailgater – www.gomeat.com
- 3 C unbleached flour
- 1 Tbsp baking powder
- ½ tsp salt
- ⅓ C sugar
- ½ C butter
- 2 eggs
- ¼ C milk
- ¼ C whipping cream
- ⅛ C fresh orange juice
- 2 tsp orange zest
- 1 C white chocolate chips
- 2 C powdered sugar
- ⅛ C orange juice
- 2 Tbsp melted butter
- 1 tsp orange zest
- Preheat the oven to 425 degrees
- In a large mixing bowl, combine together the flour, baking powder, salt, and sugar
- Cut the butter into tablespoon-sized pieces and using a pastry blender or a fork cut into dry ingredients
- Add in 1 cup of white chocolate chips
- In another large bowl, mix together the eggs, milk, whipping cream, orange juice, and orange zest
- Mix the dry ingredients into the wet ingredients
- Turn the dough out on to a floured surface and knead to combine
- Do not overwork the dough
- Divide the dough into two
- Shape each half of the dough into a circle about 1 inch thick and then cut each half into four wedges
- Pull the wedges apart just a bit and place on a parchment covered cookie sheet
- Bake for 12-15 minutes
- Best eaten warm but taste yummy later too!
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