Ingredients
- All-purpose flour: 4 cups
- Baking powder: 2 tablespoons
- Granulated sugar: 1 cup
- Salt: 1/2 teaspoon
- Cold unsalted butter, cubed: 1 cup (2 sticks)
- Heavy cream: 1 cup
- Orange zest: 2 tablespoons
- Orange extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Step 3: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, whisk together the heavy cream, orange zest, and orange extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Drop large spoonfuls (about 1/4 cup) of dough onto the prepared baking sheet, leaving space between each scone cookie.
- Step 6: Bake for 15-20 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled scone cookies in an airtight container at room temperature to maintain their delightful texture.
- For a warm, bakery-fresh experience, reheat in a 350°F oven for 5-7 minutes.
- These generously sized treats are divine with a dollop of clotted cream and a drizzle of honey.
- Be sure your butter is very cold; this helps create those flaky, tender layers we all crave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American