Orange Cream Scones and Sweetened Cinnamon Butter

Orange Cream Scones and Sweetened Cinnamon Butter

Makes 12 scones

Preheat oven to 425 degrees.

2 cups flour
1 Tablespoon baking powder
1/3 cup sugar (and a little extra for sprinkling on top of precooked scones)
3/4 teaspoon salt
1 Tablespoon grated orange peel
1/3 cup sugar
1/2 cup cold unsalted butter
3/4 cup cream (and a little extra for brushing tops of precooked scones)
2 Tablespoons orange juice
1 egg

In a large mixing bowl, combine flour, baking powder, sugar and salt, and orange peel.
Cut in butter into 16 pieces and add to the flour mixture. Using a pastry cutter, cut butter into the mixture until it resembles coarse crumbs. Set aside
Into a 3/4 cup measuring cup, add orange juice, then add cream to make 3/4 cup.
In a separate bowl, combine cream and orange juice mixture and the egg. Beat with a whisk until the egg is beaten into the cream mixture.
Add the cream and egg mixture to the flour mixture; stir until dry ingredients are moistened.
Turn dough out onto a floured surface. Knead dough lightly 12 times.
Pat the dough into a circle, 3/4 inch thick.
With a 2-inch biscuit cutter cut dough, re-rolling the scraps of dough as you go along, into 12 scones.
Place scones on to a parchment lined baking sheet 1 inch apart
Brush tops of scones with a little cream and sprinkle each with sugar.
Bake in to the pre-heated oven for 10 minutes or until lightly browned.

Serve hot with sweetened cinnamon butter, orange marmalade, or jam.

Cinnamon Butter

1/2 cup softened margarine or butter if you prefer
1 teaspoon cinnamon
3 Tablespoons powdered sugar.

Mix all ingredients into a small bowl until combined.

Serve with scones.

Keep leftover spread/butter in the refrigerator. When ready to use, spread leftover cinnamon-butter on toast, hot yeast rolls, French toast, or pancakes.