orange cardamom cream scones

I'm loving our Summer break from school!

Although it seems like I'm busier than ever, I'm enjoying the change of pace. My schedule isn't dictated by drop-offs and pick-ups three times a day, so the extra time and freedom allows for more fun in the kitchen . . . and PLAY.

The three little ones and I made strawberry lemonade this morning, which we enjoyed when we returned home from the park. I love lemonade in the Summer! It's such a treat!

And along with the lemonade, we enjoyed these scones for an afternoon snack. Yum!

I made them last weekend so that we could take a few with us on our Father's Day picnic at the beach. 

They're so light and delicious! 

Cardamom and orange are an amazing combination! Just a little cardamom adds a warm, floral note to the scones . . . making the bright citrus orange flavor taste like it's been wrapped in a big, warm hug. 

I've shared many scone variations on this blog, but this one is my favorite!

I can't wait for you to try it, too!

orange cardamom cream scones

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2 cups all purpose flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

1 cup heavy cream

1/2 teaspoon ground cardamom
zest of 1 large orange

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Preparation
Adjust the oven rack to middle position and heat oven to 450 degrees F.

Line baking sheet with parchment paper.

Pulse flour, sugar, baking powder, cardamom, and salt together in a food processor to combine, about 3 pulses.

Scatter butter evenly over top and continue to pulse until mixture resembles coarse meal with some slightly larger pieces of butter, about 12 more pulses.

*If you don't have a food processor, then a pastry cutter or fork will do just fine.

Add orange zest to 1 cup of heavy cream; stir to scatter and suspend zest.

Stir in cream until dough begins to form, about 30 seconds.

Turn dough and any floury bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds.

Take care NOT to over-work the dough. It will be VERY crumbly, and that's OK.

Pat dough into 9-inch round and cut into 8 wedges.

Place wedges on prepared baking sheet. Bake until tops of scones are lightly golden brown, 12 to 15 minutes, rotating baking sheet halfway through baking.

Prepare orange glaze.

Transfer baking sheet to wire rack and let cool for at least 10 minutes.

Drizzle vanilla bean glaze over the top of the scones.

Serve warm or at room temperature.

orange glaze

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1 cup confectioners' sugar

1/2 teaspoon grated orange zest           

1 Tablespoon freshly squeezed orange juice, or as needed

Whisk sugar with orange zest and orange juice in a small bowl until smooth.

.       .      .       .       .       .   

In a medium bowl, prepare the glaze by mixing together the confectioners’ sugar,
orange zest, and orange juice.  

Whisk until smooth. 

Drizzle on top of scones, or dip the tops into the glaze. 

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more scones . . .

vanilla bean cream scone

pumpkin scones with pumpkin spice icing

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