Orange Blossom White Chocolate Chip Scone Recipe
Orange blossoms are a heady and fragrant springtime treat when orange trees burst into full bloom. Orange blossoms fill the warm spring air with promises of winter oranges and it is enough to wonder if the smell could be packaged and baked into a mouthwatering dessert.
Fortunately for everyone who loves the smell of orange blossoms, there is orange blossom water. Used for baking, cooking and skin care, orange blossom water is distilled from orange blossom and adds the distinctly, delicious taste of orange blossoms to your baked goods.
The scones don’t need a glaze and the white chocolate chips perfectly compliment the orange blossom flavor notes. Great with tea or on its own, the scones won’t last long!
I used my scone pan to bake the scones which gave me 12 small scones. If you don’t have a scone pan, follow the directions below to shape 12 regular sized scones.
Brew yourself a pot of delicious tea with the Chantal Tea Kettle and nibble a scone for the perfect afternoon treat!
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup granulated sugar, to taste
1 tablespoon orange flower water
1 tablespoon orange zest
¾ white chocolate chips
1⅓ cups heavy whipping cream (or less based on dough)
Additional heavy cream, for brushing on scones
Preheat the oven to 425°F. Line a baking sheet with parchment paper or grease your scone pan. Whisk together the flour, baking powder, salt, and sugar.Sprinkle the orange flower water over the dry ingredients, mix in the orange zest, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5½" circle about ¾" thick.
Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
Place the two circles of dough on the baking sheet and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge. If you have a scone pan, press the dough into the pan.
For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
Bake the chilled scones for 20-25 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
Remove the scones from the oven and allow to cool for 10 minutes on the baking sheet.
The scones are best eaten fresh. If you have leftovers, store the cooled scones in an airtight container at room temperature for several days (be careful they don’t go stale); freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
Delicious, golden scones fresh out of the oven!
Adapted from The Freut Cake Blog
- Jackie Miller