SMS Orange Scented Scones.....

I'm so excited, this was my week to pick the recipe! I chose the Orange Scented Scones; I really like scones and, since my mom was English, they are dear to my heart. Here is a brief history of scones from the Joy of Baking.

There are two ways to pronounce scone; "Skon" and "Skoan". Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove. The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrot" meaning fine white bread or from the German word "sconbrot" meaning 'fine or beautiful bread'. Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful.

However you pronounce scone, people either like them or hate them. To the haters they are either tasteless, dry, too crumbly, too sweet, not sweet enough and on and on, LOL. For those who love them, plain or fancy, they are the perfect "go with" for tea or coffee or just because. I, too, have had my share of hockey pucks but when you get a good one, there is nothing better!

Melissa's recipe was very good! The scones were light, airy and easy to make. I felt they needed more orange zest and doubled what the recipe indicated. You could easily use this recipe and add whatever your taste buds are yearning for, chocolate chips, dried fruit or just plain and have some of your favorite jam on top! I hope everyone who baked with me this week enjoyed the scones and will make them again!

ORANGE SCENTED SCONES from The Sweet Melissa Baking Book

Makes 6 scones

For the scones:

8 tablespoons (1 stick) of cold unsalted butter
½ cup of oat flour or 2/3 cup whole oats (to be ground)
1 ½ cups of AP flour
2 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon sugar
2 teaspoons freshly grated orange zest
2/3 cup heavy cream
1 large egg

For the Glaze:
2 tablespoons heavy cream
1 tablespoon sugar

Place the rack in the center oven. Preheat the oven to 350F degrees. Line a cookie sheet with parchment paper.

Cut the cold butter into ½ inch pieces. Keep cold. Place the oat flour in the bowl of a food processor. If using whole oats, place the oats in the bowl of a food processor and pulse to a coarse flour. Add the AP flour, baking powder, salt, sugar , and zest, and pulse to combine. Add the chilled butter pieces and pulse until the size of medium peas.

In a medium bowl, whisk together the cream and egg until smooth. Fold the flour into the egg mixture to combine: the dough should hold together. Don’t over mix.

Turn the dough out into a lightly floured work surface and pat into a flattened round disk measuring 7 inches across. Using a sharp knife, cut the disk into 6 even triangles. Place at least 2 inches apart on the prepared cookie sheet.

For the glaze: Brush the scones with the heavy cream and sprinkle with the sugar.

Bake for 30 minutes, or until lightly golden. Remove to a wire rack and cool.