My guinea pigs survived the first test batch of citrus scones after Thanksgiving dinner. The recipe is a variation on my English Scones.
- 2 tablespoons of Penzeys orange peel
- 1 1/2 teaspoons of orange essence
- 1 pound of whole wheat flour
- 1 teaspoon of cream of tartar
- 1 teaspoon of salt
- 2 teaspoons of baking powder
- 4 oz butter
- 4 oz raw cane sugar
- around 300 ml of milk
- Williams Sonoma bakers lemon glaze
Rehydrate the orange peel in a bowl with a mix of 1/2 cup of water and a 1/2 teaspoon of orange essence. This will take at least 20 minutes. Drain, and save the liquid. Mix flour, baking powder, cream of tartar, and salt. Rub the butter in, then add sugar and orange peel. Mix well.
Add the reserved liquid to the milk, with a teaspoon of orange essence. Add milk mixture slowly until you have a springy dough, you shouldn’t use all of it. Knead for a minute, roll out to 3/4 inch thick and cut into rounds. Place on a greased baking tray and put in an oven at 475F for 20 minutes. Allow to cool, and make up a batch of lemon glaze according to the packet instructions. I made mine a bit thicker. Put glaze on scone, enjoy.
This made 12 regular scones and one runt of the litter. Tastes a lot like the orange scones in St Louis Bread Co.