Orange Scones with Clotted Cream

Apple Country Bed & Breakfast

4350 Old Naches Hwy. , Yakima, WA 98908 Stati Uniti d'America


  • 1/3 cup Granulated Sugar
  • 3/4 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 3/4 cup Unsalted Butter
  • 2 Eggs
  • 1 1/4 cup Heavy Cream
  • 2 tablespoons Orange Flower Water -available in specialty market
  • 1 tablespoon Grated Orange Rind
  • 1 beaten Egg
  • 2 tablespoons Milk
  • 4 cups Flour


  1. Place the flour, sugar, baking powder and salt into the bowl of a food processor that is fitted with a steel blade. Cut the butter into small bits and add to the dry ingredients. Pulse in the processor until the mixture resembles cornmeal.
  2. Place in a large mixing bowl; add the orange flower water and orange rind and mix well. Beat the 2 eggs and cream together. Slowly drizzle about 1/2 cup at a time over the top and sides of the dry mixture, tossing with a fork.
  3. Loosly press the dough together and turn out onto a floured board. Knead 4-5 times to blend well. Roll dough out onto a floured surface at a 1 inch thickness. Cut into scones, using a 2 inch cutter that is floured between each cut.
  4. Bake in a preheated 400 degree oven for about 15 minutes, or until golden brown. Mix the 1 beaten egg with the 2 tablespoons of milk for glaze. Serve with Strawberry Jam and Clotted Cream.
About this recipe:

Orange Scones with Clotted Cream