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Orange Blossom Cream Scones Recipe

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4.2 from 10 reviews

These Orange Blossom Cream Scones are tender, fragrant treats perfect for breakfast or afternoon tea. Infused with delicate orange flower water, fresh orange zest, and a rich cream-based dough, they bake into warm, golden wedges topped with a sweet citrus glaze. With a lightly crisp exterior and a soft, flaky inside, these scones combine classic comfort with a refreshing floral twist.

  • Total Time: 50 minutes
  • Yield: 12 scones

Ingredients

Scones

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 tablespoon orange flower water or orange juice
  • 1 tablespoon orange zest
  • 1 1/3 cups heavy whipping cream (or less as needed for dough consistency)
  • Additional heavy cream for brushing on scones

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon orange flower water
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar to evenly distribute all dry components.
  3. Incorporate wet ingredients and form dough: Sprinkle the orange flower water over the dry mix, add the orange zest, then slowly drizzle in the heavy cream while tossing and gently stirring to create a cohesive dough. Add just enough cream so there is no dry flour but the dough remains not too sticky.
  4. Shape dough into circles: Lightly flour a clean work surface. Divide the dough evenly in half. Gently pat each half into a 5 1/2 inch diameter circle, about 3/4 inch thick.
  5. Brush with cream: Using a brush, lightly coat the surface of each dough circle with additional heavy cream to promote browning during baking.
  6. Cut and arrange scones: Place both dough circles on the prepared baking sheet. Cut each circle into 6 wedges. Slightly separate the wedges to leave about 1 inch of space between them, maintaining a circular arrangement.
  7. Freeze for better rise: For optimal rising and texture, place the pan of scones in the freezer for 15 minutes while you finish preheating the oven.
  8. Bake the scones: Bake the chilled scones in the preheated oven for 20 to 25 minutes until they turn golden brown and are fully cooked through with no raw dough in the center.
  9. Cool before glazing: Remove the scones from the oven and allow them to cool for 10 minutes on the baking sheet.
  10. Prepare the glaze: While the scones cool, whisk together powdered sugar, orange flower water, orange juice, and orange zest to make a fragrant glaze.
  11. Glaze and serve: Drizzle the prepared glaze evenly over the cooled scones and serve immediately to enjoy the best flavor and texture.
  12. Storage and reheating tips: If making ahead, do not glaze until ready to serve. Store cooled scones in an airtight container at room temperature for several days or freeze for longer storage. To reheat, place scones on a baking sheet, tent with foil, and warm in a 350°F (175°C) oven for 10-15 minutes until heated through.

Notes

  • For the orange flower water, you can substitute with orange juice if unavailable, but the floral aroma is distinctive and preferred.
  • Be careful not to add too much cream when forming the dough; the dough should be moist but not sticky.
  • Freezing the dough before baking helps achieve a nice rise and flaky texture.
  • Brush the scones with cream before baking to encourage a golden, shiny crust.
  • Glaze the scones just before serving to prevent sogginess during storage.
  • These scones freeze well; thaw completely before reheating.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/orange-blossom-cream-scones-recipe/