Tuesday, April 27, 2010

Tea on Tuesday

We have been enjoying the most wonderful tea, sent by Helen from England: "Twinnings Afternoon Tea." To serve with the tea, a lovely orange scone.
Orange Cream Scones

I can not tell you how well these scones will keep, because my family (the official tea party taste testers) ate them up immediately, and I was never able to try them out the next day! Cream scones like these should be quite delicious the next day, but they are truly wonderful
served the day they are made. These are very simple, and so pretty and delicious.

2 cups flour
2 TBSP. (vanilla) sugar
1 TBSP. baking powder
1/2 tsp. (kosher) salt
zest of 1 large orange ( 1 1/2 TBSP.) very finely grated
1/2 pint heavy cream
1/2 cup powdered sugar
1 TBSP. fresh squeezed orange juice

Pre-heat the oven to 425 degrees.
Line a baking sheet with parchment paper. Place the flour, sugar, salt, baking powder and zest in a large bowl. Stir with a fork to combine. Add the cream to the dry ingredients. Stir with a fork until absorbed. With your hands, gently knead the dough until a soft ball of dough is formed. Let the dough rest a few minutes. Place the dough on a sheet of plastic wrap. Gently press the dough to a 1/2 inch thickness with your hands. Cut with a fluted 3 inch biscuit cutter into 8 rounds. Place on the prepared baking sheet and bake at 425 degrees for 10 - 12 minutes. Meanwhile, combine the powdered sugar and orange juice to make the orange glaze. Remove the baked scones to a wire rack. While warm, spread the orange glaze thickly on the top.

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