I fully am aware of my scone obsession at this point. And no, I will not be doing anything about it. Except making more scones. I can’t help it, they’re so lovely and fancy, yet rustic and basic.
These Wild Orange and Vanilla Scones are decidedly my favorite combination yet. They are crusty on the outside, yet impossibly flaky and tender on the inside. And the flavor? Well, lets just say I cried a little when I bit into my first scone. Do try to find some orange oil(not extract). It will take your scones(and other cooking for that matter) where no scone has gone before. Seriously.
Wild Orange and Vanilla Scones
Serves: Serves 8-12
- 3 cups All Purpose Flour
- 1½ T. Baking Powder
- ¼ t. Salt
- 6 T. Sugar
- 6 T. Butter, cold, cut into small cubes
- 1 T. Vanilla extract
- 8 drops doTERRA Wild Orange Essential Oil
- 1½ c. Heavy Whipping Cream
- Zest from ¾ of an orange
- INGREDIENTS for GLAZE:
- 1½ c. Powdered Sugar
- Zest of ¼ Orange
- 2 T. Orange Juice
- 4-5 drops doTERRA Wild Orange Oil essential oil
- ½ T. Vanilla extract
- 1 T. Melted Butter
- Heavy Whipping Cream
- Preheat the oven to 400 degrees. Line a baking sheet with tin foil.
- Combine dry ingredients in a medium mixing bowl. Cut the butter into the dry ingredients. Make a well in the center of the dry ingredients and pour the cream, orange zest, Orange oil, and vanilla into the well.
- Mix everything together(I use my fingers) until just barely combined. Do not over mix or scones will be tough.
- Turn the dough out onto a well floured surface. Gently pat the dough down and lightly roll until the dough is an even 1" thick. Cut into circles or squares and place 1½" apart on baking sheet.
- Bake at 400 degrees for 5 minutes, then reduce the heat to 350 degrees and bake for about 10-12 minutes more. Remove before they are more than lightly browned.
- Cool on a wire rack.
- For the Icing:
- Place the powdered sugar in a small bowl. Add the zest, vanilla, orange oil, orange juice, and butter. Pour in about 3-4 T. of the cream and whisk everything together until smooth. Continue to add small amounts of cream and whisk in until a thick but still runny sort of consistency is reached.
- Dip the tops of the cooled scones into the icing, flip back over and let the icing drip and set on a wire rack.
Stay tuned for more scone recipes…..I’ve only just begun 😉
Leave a Reply