Orange, as is
Most scone recipes add citrus as a “hint,” even if it’s the signature flavor. Don’t shy away from citrus. The naturally sharp, sweet, and tangy profiles are tailor made for the tongue’s receptors. An orange scone, in particular, should embrace the sweet flavor not tamper it into a background note. This simple recipe for flaky and tender scones packs in the orange—a show stopper not a subtlety. You can swap out orange for any citrus (or berry) for endless possibilities.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup sugar
- 1⁄4 cup of orange peel zest
- 1⁄4 cup fresh squeezed orange juice
- 8 tablespoons vegan butter (or solid coconut oil), cold and cubed
- 1⁄4 cup cashew (or soy/coconut) milk, unsweetened
- 1⁄2 teaspoon pure vanilla extract
- 1 teaspoon Cointreau
- Few dashes of orange bitters
Glaze
- 1 cup powdered sugar
- 2 tablespoons cashew milk
- 1⁄2 teaspoon vanilla
- 1 Tablespoon orange zest
Make
- Preheat 400
- Combine dry ingredients, add butter and wet ingredients, mix
- into a dough
- Roll to 1⁄4 inch thick, cut into 4-8 wedges like a pizza
- Place on baking pan
Bake & Serve
- Bake at 400 for 20-25 minutes until golden brown
- Cool for 15 minutes and add glaze will warm, but not hot
- Serve with coffee, dark tea, stout beer, or whiskey cocktail.