Foolproof Orange Scones (with cream cheese)
Buttery and tender orange scones get a rich, creamy texture and flavor from the addition of cream cheese.
Servings 8 scones
Ingredients
- 1 Cup (225g) Cold cream cheese
- 1/2 Cup (113g) Cold unsalted butter
- 1/3 Cup Granulated sugar
- 2 Tablespoons Fresh grated orange zest (2 medium oranges)
- 2 1/2 Cup (300g) Bleached all-purpose flour
- 2 teaspoons Baking powder
- 1/2 Cup Chopped candied orange slices
- 1/3 Cup (80ml) Half and Half cold
- 1 teaspoon Vanilla extract
- 1 Large Cold egg
Instructions
- Prep the ingredients: grate the butter using a vegetable grated, into a separate bowl cut the cream cheese into 1/4-inch pieces. Mix the half and half with the egg and vanilla extract and refrigerate.Place back in the refrigerator.
- Measure the sugar into a large bowl then use a fork to mix the orange zest into the sugar.
- Add the flour, baking powder and the chopped candied oranges and mix to incorporate.
- Mix the cold cream cheese into the flour mixture and toss it so coat the pieces with flour.
- Add the butter, then use your hands (or a pastry cutter) to work the cream cheese and butter into the dry ingredients until no dry flour remains and the mixture feels slightly damp, similar to light brown sugar.
- Make a hole at the center of the bowl and pour in about 1/2 of the half-and-half mixture.
- Use a fork to mix in the liquids with the flour. If needed, add about 1 tablespoon at atime of the half-and-half.
- Use your hand to press the mixture into a dough. Do not knead.
- Transfer the dough to a large baking pan lined with parchment paper and use your hands to shape it into a 14-inch circle.
- Place the pan in the refrigerator or freezer while you warm the oven to 375F.
- Use a knife to cut the dough into 8- wedges.
- Brush each wedge with the left overs hald-and-half mixture and bake over the middle oven rack for 25-30mminutes.