Candied Orange Scones

If I had to choose one pastry I could eat at any time of the day (besides croissants, of course), it would be scones. Scones of any flavour, kind and shape. I think it’s because they are not too sweet and I find their dense crumbly texture great. Also, it’s a pastry I had many times growing up in Argentina, so it reminds me to my childhood. The common way to eat them there is warm with butter and jam. They are also pretty small compared to scones I’ve seen in other places, specially in the US.

I am going to be honest, I love much more the savoury scones… cheese specially. I don’t usually bake only for me, so I decided to make this orange version, which is sweet but also a bit acid thanks to the orange and the candied peel. Also the texture of this recipe is on the softer side because of the cream, which makes them so delicate. I totally recommend eating these amazing scones together with a cup of vanilla flavoured tea. The citric flavour of the scone will pair very well with them.

On other notes, I am finally back in Canada (if you follow my stories and posts you will know I was away for a while) so I can final use all my kitchen stuff yay! This was my last recipe back in Argentina. It was a challenge because I was missing a lot of stuff I use regularly in the kitchen, so I chose a recipe that wouldn’t need that many utensils and where measuring ingredients using a measuring cup would not be a problem. Taking pictures was another different challenge in itself due to light issues and almost no props, but after all they turned out better than I expected.

I hope you enjoy this recipe! 🌟

Candied Orange Scones

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4 from 1 reviews

• Author: Jesi Fera
• Total Time: 50 minutes
• Yield: 12 medium scones 1x

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Description

Great for tea time with family or friends!

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Ingredients

Scale 1x2x3x

• 240 gr. all purpose flour
• 60 gr. white sugar
• 120 gr. cold butter
• 150 gr. heavy cream + 50 gr. for brushing (>= 33% fat)
• 1 egg
• 1 tbsp baking powder
• 1 orange zest
• 1/2 cup of candied orange peels
• 1 tbsp vanilla extract
• icing sugar for brushing

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Instructions

Before

1. Preheat oven to 200ºC (400F)
2. Grease a baking sheet

Preparation

1. Zest the orange and mix with the sugar in a large bowl to release the essential oils of the orange;
2. Cut the orange peel in square bits of about 0.5cm long;
3. Sift flour, baking powder, salt over the sugar mixture;
4. Add cold butter in cubes to the flour mixture and use a plastic scraper or the tip of your fingers to crumble the butter, you should obtain a texture similar to sand;
5. Fold in candied orange peel bits;
6. Add the liquids to the flour and butter mixture: egg, cream and vanilla extract and mix until everything is incorporated, and a dough starts to form, don’t knead!
7. Sprinkle some flour over the countertop and start pressing the dough to flatten it until 1 cm thick. Fold the dough in half;
8. Repeat the flattening and folding on step 7, 2 more times;
9. Flatten the dough again this time to 2cm thick and try to form a circle shape;
10. Cut scones in triangular shape with a plastic scraper or knife, you can cut them like pizza portions;
11. Place the scones on the greased baking sheet;
12. Brush the cream on top of each scone;
13. Bake for 20 min and let them cool down for 5 mins in a wire rack. Then sprinkle icing sugar on top and serve!

Notes

• You can add extra dried fruits (think almonds, walnuts) or seeds together with the orange peel to give an extra crunchy touch and a different flavour profile
• These scones hold well for 3 days after baking, in an airtight container. You can also freeze them after cooling down for up to 3 months, and the reheat for about 10 min in a low oven (about 150º C/300F)

• Prep Time: 30 min
• Cook Time: 20 min
• Category: Breakfast, Tea Time
• Method: Oven
• Cuisine: British

Keywords: orange, orange peel, scones, breakfast, tea time