Vanilla-orange Scones With Strawberries Cream |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I sometimes substitute lemon zest in place of the orange. It also is a delicious and delicate combination. Ingredients:
2 c. all purpose flour |
1 c. cake flour |
2 t. baking powder |
1/2 t. salt |
3/4 c. sugar |
2 t. finely minced orange zest |
3/4 c. chilled unsalted butter, cut into small pieces |
1 egg, lightly beaten |
1t. vanilla extract |
3/4 c. buttermilk |
2t. milk |
sugar for sprinkling |
2 qt. strawberries, washed, hulled, and sliced |
whipped cream for topping |
Directions:
1. Preheat the oven to 425F.
2. Line a baking sheet with parchment paper.
3. In the bowl of a food processor, combine the flours, baking powder, baking soda, salt, sugar and zest.
4. Add the butter and pulse until the mixture resembles coarse crumbs.
5. Add the egg, vanilla, and buttermilk and process until the dough comes together.
6. Turn out onto a lightly floured work surface and knead gently to form a soft dough.
7. Pat the dough into a 10 inch circle, cut into quarters, then cut each quarter into 3 pie shaped slices.
8. Place scones on prepared baking sheet, brush with a little milk, and sprinkle with sugar.
9. Bake 12 to 15 mintues, or until lightly browned and a toothpick inserted into the center comes out clean.
10. Cool scones on a wire rack 5 to 10 minutes.
11. Top each scone slice with strawberries and whipped cream.
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