Ingredients
- For the scones:
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- 1 tablespoon orange flower water (or orange juice)
- 1 tablespoon orange zest
- 1⅓ cups heavy whipping cream
- Additional heavy cream, for brushing tops
- For the glaze:
- 1 cup powdered sugar
- 1 tablespoon orange flower water
- 1 tablespoon orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Stir in orange flower water and orange zest.
- Gradually mix in heavy cream until a dough forms. Do not overmix.
- Turn dough onto a floured surface, divide in half, and pat each into a 5½-inch circle about ¾-inch thick.
- Brush tops with cream and cut each circle into 6 wedges.
- Arrange scones 1 inch apart on baking sheet and chill for 15 minutes.
- Bake for 20–25 minutes until lightly golden and firm.
- While cooling, whisk glaze ingredients until smooth.
- Drizzle glaze over warm scones and serve.
Notes
- Substitute orange flower water with orange or lemon juice if needed.
- Add dried cranberries or white chocolate for variation.
- Cardamom or almond extract enhances flavor complexity.
- Turbinado sugar sprinkled on top adds a nice crunch.
- Freeze unbaked scones and bake from frozen, adding 2–3 minutes to bake time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 15g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
