Bon Appetit/August 2000

Orange and Cream Scones
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 cups all purpose flour 1/2 cup sugar 2 tablespoons grated orange peel
4 teaspoons baking powder 1 teaspoon salt 1-1/4 cups (2-1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs, lightly beaten 1 cup chilled half and half additional sugar



1 Preheat oven to 375 F. Line 2 baking sheets with parchment paper. Whisk first 5 ingredients in large bowl to blend. Rub in butter with fingertips until flour mixture resembles coarse crumbs.
2 Beat eggs and half and half in medium bowl to blend. Stir half and half mixture into flour mixture, tossing until dough comes together (dough will be soft and moist). Turn dough out onto floured work surface. Knead gently, about 6 turns. Divide dough in half; pat each half into 7-inch round. Cut each round into 6 wedges; transfer to prepared baking sheets, spacing wedges apart. Sprinkle wedges with attitional sugar.
3 Bake scones until golden on bottom and beginning to color on top, about 25 minutes. Serve scones warm or let stand at room temperature up to 3 hours.

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