Enjoy this delightfully refreshing Southern treat. Perfectly crafted to pair with our medium roast Capers Blend.
Ingredients:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- Zest of 1 large orange (amplifies the citrus notes in the blend)
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup fresh blueberries or blackberries (optional, tying into the fresh berries and cream pairing)
- ¾ cup heavy cream (plus 1 extra tablespoon for brushing)
- 1 tsp vanilla extract
For the Citrus Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- A pinch of orange zest
Instructions:
1. Prep the Oven & Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and fresh orange zest until fully combined.
3. Cut in the Butter: Add the cold, cubed butter into the flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter remaining.
4. Add Cream: Combine the heavy cream and vanilla extract. Pour it gently into the dry ingredients, stirring just until a shaggy dough forms. If folding in fresh berries, gently mix them in now.
5. Shape & Slice: Turn the dough out onto a lightly floured surface. Pat it into a ¾-inch thick circle. Cut the circle into 8 equal triangles.
6. Bake: Transfer the scones to your prepared baking sheet, brush the tops lightly with the remaining tablespoon of heavy cream, and bake for 15 to 18 minutes, or until the edges are golden brown.
7. Glaze & Serve: Whisk the powdered sugar and fresh orange juice together until smooth. Drizzle evenly over the cooled scones.
8. The Finishing Zest: Just before plating or serving, take a microplane and gently grate a final dusting of fresh orange zest directly over the top of the glazed scones for an aromatic pop that mirrors the citrus notes in your Capers Blend. Pour a fresh cup and enjoy.