Cinnamon Orange Scones
Posted on May 6, 2020
Because Delicious Jam Needs a Delicious Partner
My favorite breakfast…. of ALL TIME… is a warm scone with Irish butter and homemade jam. O. M. G.
The best jam is always homemade, and it’s become a little bit of a passion of mine. My favorite is, I think, my blueberry lavender. It’s so light, sweet, and fragrant! But as much as I love jam, if you’re eating it on dry toast, you’re just missing out.
These scones are the perfect compliment to your morning. They’re flavorful, easy to make, and best of all, they make your whole house smell like a bakery in a small English village. Ugh. They’re just SO GOOD.
Make them the night before, store them in an airtight container overnight, and you’ll thank yourself in the morning.
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- zest of one orange
- 1/2 cup cold butter, cut into pieces
- 1 egg
- 1/2 cup heavy cream
- 1 1/2 tsp vanilla
Mix flour, sugar, salt, baking powder, cinnamon, and orange zest. Cut in the butter with a pastry cutter, or fork, until the mixture is crumbly.
In a separate bowl, mix egg, cream, and vanilla.
Pour into dry bowl, and use your hands to mix until the batter is thick and sticky. Refrigerate for 15 minutes.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and drop the batter onto the sheet in lumps (approx 12 scones total). Brush with a little heavy cream, and bake at 400 degrees for 18 – 20 minutes, until edges are golden brown.
Serve warm with butter and jam, or drizzle a sweet glaze over.