An Orange-Kissed Scone You'll Love

I think I've fallen in love...with a scone. Yes, a scone. Fluffy like a biscuit, but considerably lighter (and not so much like butter), a scone is a wonderful, pillowy morsel that pairs spendidly with tea and honey. I love bread of all sorts, but the scone is quickly becoming my favorite. Of course, it can be served with clotted (or whipped) cream, butter and jam - the serving options are pretty similar to biscuits. I can tell that a lot more of these will be made in the near future.

Considered a British teatime staple, the scone actually originated in Scotland; it was usually made with oats, and cooked on a griddle. However, today's scones are usually made with flour, along with a leavening agent, and baked in an oven; they are often an accompaniment to afternoon tea in England. The term scone most likely was derived from the Dutch word schoonbrot or German word schonbrot ('fine bread'); however, it could also have evolved from the Gaelic word sgon, which means 'wide mouthful'. The word scone was first found printed in the Aeneid in 1513.

The scone became a part of the English afternoon tea thanks to the The Duchess of Bedford, who had ordered for some sweet bread to be brought to her along with her tea. She liked it so much that it became a daily ritual, and this has been the tradition ever since. However you choose to serve them, scones are simple and delicious, and should be eaten soon out of the oven!!

Orange-Scented Scones
based on Alton Brown's scone recipe

2 cups all-purpose flour
4 tsp baking powder
3/4 tsp salt
1/3 cup of sugar
Zest of 1 orange
8 tbsp (1 stick) cold butter
3/4 cup heavy cream
1 egg

1.) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a Silpat liner.

2.) This next step can be done two different ways:
      ~ Combine the first 5 ingredients in a large mixing bowl. Cut in the butter with your hands, a fork, or a pastry cutter. Add the egg to the heavy cream and beat briefly to combine, then add to the dry ingredients.
      ~ Add the dry ingredients to the bowl of a food processor. Cut the butter into pieces and add to the dry ingredients; pulse until the texture resembles coarse breadcrumbs or small peas. Add the heavy cream, then allow the processor to mix the dough until it just comes together.

3.) Turn the dough out onto a floured surface and knead for 5 minutes, then roll out and cut into desired shapes.

4.) Place the scones onto the prepared baking sheet, then put into the oven for about 15-20 minutes, or until lightly golden brown.

I chose to make these scones completely by hand, with wonderful results - my orange was a Valencia, and perfumed them wonderfully. I ate them with honey, and enjoyed every bit. However, I also used salted butter when I made these (since it was all i had at the time), but if you are watching your sodium intake, I'd strongly suggest using unsalted butter instead. Live life, and eat well!

Sources:
History of Scones and Griddle-cakes
Scones: A Short History