Ingredients
- All-purpose flour: 4 cups
- Baking powder: 4 teaspoons
- Granulated sugar: 1 cup
- Cold unsalted butter, cubed: 1 cup (2 sticks)
- Heavy cream: 1 cup
- Orange zest: 2 tablespoons
- Orange extract: 1 teaspoon
- Coarse sugar, for topping: 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together flour, baking powder, and sugar.
- Step 3: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, combine heavy cream, orange zest, and orange extract. Add to the flour mixture and stir until just combined. Do not overmix.
- Step 5: Drop large spoonfuls (about 1/4 cup each) of dough onto the prepared baking sheet. Sprinkle with coarse sugar.
- Step 6: Bake for 15-20 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled scone cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, bakery-fresh experience, reheat in a 350°F (175°C) oven for 5-7 minutes.
- These delightful treats are perfect with a cup of Earl Grey tea or a dollop of orange marmalade.
- Be sure to use very cold butter and avoid overmixing to ensure a tender, crumbly texture in your scone cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American