Chef Martha Foose at the Viking Cooking School was inspired by the scones her grandmother used to prepare when she developed this recipe.
Candied orange peel gives these scones some extra zip. They are delicious with afternoon tea or that first cup of morning coffee.
- Yield: 8 scones
- Category: Bread
Candied Orange Peels
- 1 large or 2 medium oranges
- 1 cup granulated sugar, divided (7 1/4 ounces)
- 3/4 cup water
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons granulated sugar, divided (Use the sugar reserved from making the candied orange peels, see step 4 of recipe.)
- 5 tablespoons unsalted butter, cut into 1/4-inch cubes and chilled
- 1/4 cup chopped candied orange peels
- 1 cup plus 1 tablespoon heavy cream, divided
- 1 teaspoon Grand Marnier (optional)
- The candied orange peels will need to sit overnight so start by making that.
- Using a vegetable peeler, carefully remove the peels from the oranges. Work from the top of the orange to the bottom, taking care to remove only the orange portion of the peel, leaving behind the white pith. Cut the peel lengthwise into 1/8-inch-wide strips.
- In a small saucepan, stir together 3/4 cup of the sugar and the water.
- Place over medium-low heat until the sugar dissolves, then increase the heat and bring to a boil. Reduce heat to a simmer and simmer for 2 minutes. Add the orange peels and simmer for 15 minutes.
- Place the remaining 1/4 cup of the sugar in a small bowl and set aside.
- Use a slotted spoon to remove the orange peels from the syrup. Drain briefly, then place the peels in the bowl with the 1/4 cup of sugar; toss to coat. Allow to cool completely, tossing occasionally. Cover the bowl and let stand at room temperature overnight.
- Pour the candied orange peels and sugar into a medium mesh strainer to separate the peels from the sugar; reserve the sugar to use in the scones. Chop the peels and set aside until needed.
- Now you are ready to make the scones.
- Preheat the oven to 425 degrees F.
- Place the flour, baking powder, salt, and 3 tablespoons of the sugar reserved from making the candied orange peel, in the bowl of a food processor fitted with the metal blade attachment. Pulse several times to combine thoroughly. Remove the top of the processor and scatter the cubes of butter over the flour mixture. Being very careful to avoid the blade of the processor, toss the cubes to coat them lightly with flour. Replace the top of the processor and pulse 12 to 15 times, holding each pulse for one second. The mixture should resemble coarse meal. Add the chopped candied orange peels and pulse a few times to mix.
- Pour the contents of the processor into a medium mixing bowl. Add 1 cup of the heavy cream, and stir with a fork to form a shaggy dough, which means that it is rough not smooth and elastic like bread dough.
- Transfer the dough to a lightly floured work surface; knead just until the dough comes together. Do not over knead or the scones will be tough.
- Pat the dough into an 8-inch circle and cut into 8 wedges. Place the wedges on an ungreased baking sheet, spacing them slightly apart, or place in a scone pan.
- Whisk together the remaining 1 tablespoon cream, 1 tablespoon sugar, and the Grand Marnier if using; brush over the tops of the scones.
- Bake until the tops are golden brown and firm, about 12 to 15 minutes.
- Cool on a wire rack for at least 10 minutes before serving.
- Serve warm or room temperature.