A recipe for cinnamon-orange scones featuring fresh orange and cinnamon. Perfect for fall weather and entertaining in cool, autumn months.
When fall is in the air, there is absolutely nothing more satisfying than putting on the ol’ apron and mixing up a festive treat. What could feel more like fall than a pastry, layered with cinnamon and spices? To perfectly complement those warming spices, these scones are speckled with orange zest and drizzled with a simple and easy orange glaze.
- 1 cup half and half
- Juice of half a lemon
- 2 large eggs slightly beaten
- 4 cups all-purpose flour plus a 1/2 cup for working with dough
- 2/3 cup granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons orange zest
- 1 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 12 tablespoons cold unsalted butter, cut into small cubes
- 1/3 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
- 2 cups confectioners powdered sugar
- 2/3 cup freshly squeezed orange juice
- 1/4 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
Preheat the oven to 400° and have ready two baking sheets lined with either parchment paper or a silicone baking mats.
Whisk together the half and half, lemon juice and eggs in a large measuring pitcher. Set aside until ready to use.
Add flour, granulated sugar, baking powder, orange zest, salt, cinnamon, nutmeg and cloves to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on low until the cubes are evenly coated with flour, about 1 minute.
Turn the speed of the stand mixer up to medium and continue to mix until the butter is broken up into pea-sized bits, about 2 minutes. Reduce speed back to low, and slowly drizzle in the contents of the measuring pitcher. As soon as the dough begins to come together turn off the stand mixer, and pour contents of the bowl onto a floured work surface.
Add flour, granulated sugar, baking powder, orange zest, salt, cinnamon, nutmeg and cloves to a large bowl and whisk ingredients together. Sprinkle the butter cubes evenly over the flour mixture. Using a pastry blender, begin to break up the butter until it resembles pea-like shapes and sizes, and is evenly incorporated. Slowly drizzle in the liquid mixture, stirring with a wooden spoon.
As soon as the dough begins to come together, pour the contents of the bowl onto a floured work surface. Set aside until ready to use.
To make the filling, in a small bowl mix together the dark brown sugar, granulated sugar, cinnamon, and salt.
With floured hands, pat the dough into a rectangle that measures about 10” x 8”. To make the cinnamon layers, sprinkle a half of the cinnamon-sugar filling evenly across the dough and pat gently to adhere. Fold the dough in half, on top of itself, lengthwise. Then push the dough back out into another rectangle. Repeat this process one more time, dusting with flour as needed to keep the dough from sticking. Form the dough into a rectangle measuring about 18” x 5” and about ¾” thick.
Using a sharp knife or a pastry cutter, cut the dough into 5 even sections. Cut each section in half, then cut each half on the diagonal into two triangles. You should have 20 scones.
Evenly disperse scones on the baking sheets, spacing them about 2” apart. If desired, place each baking sheet in the refrigerator for about 15 minutes or until chilled. This will help the scones to better retain their shape in the oven.
Bake the scones for 16 minutes, or until golden brown and cooked through, rotating the pans halfway through the cooking process. Pull the scones from the oven and allow to cool on baking sheets for five minutes. Transfer to a cooling rack and allow to cool completely.
To make the glaze, in a small mixing bowl, whisk together confectioners sugar, orange juice, lemon zest, and salt. Spoon over scones, allow glaze to harden and serve.
Makes about 20 scones
Would pair well with: