Orange Zest Scones


I recently received The Yellow Table Cookbook on my doorstep, which has quickly become a source of inspiration and motivation in my kitchen and on my table. Author Anna Watson Carl is real. She seems to get me, and she does not even know me! Her book is captivating, and her blog is even more so -- I loved every single word of her latest blog post, "Choosing Connection, Not Perfection," which re-exposes the value in holiday meals -- not photo shoots -- and the memories that can be captured through connection, not through Instagram or social media. The prose is refreshing and authentic. I'm grateful for it. Read it now. Anna's orange zest scones were a Thanksgiving weekend highlight. The best part about this recipe is that you can prepare it ahead. The night before baking, I prepped the scones, placed them on a baking sheet, covered extra tightly with Press 'n Seal, and popped the baking sheets into the freezer for the night. Upon waking up at 6 a.m. the next morning, I preheated the oven, brushed the frozen scones with cream and sugar (just as I did with my coffee), and baked the scones for a few extra minutes. They were light and fluffy, yet dense enough to carry a nice fig jam. I highly recommend these for holiday mornings when houseguests and family members sleep in. They'll enter the kitchen with much delight.


Makes 16 scones

2 1/2 cups all-purpose flour 5 tablespoons sugar 1 tablespoon baking powder 1 tablespoon grated orange zest (1 orange) 1/2 teaspoon fine sea salt 6 tablespoons unsalted butter, cut into small cubes 1 large egg, plus 1 large egg yolk 1 cup heavy cream Additional sugar for sprinkling over scones

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

2. In a food processor, pulse together flour, sugar, baking powder, orange zest, and salt. Add the cubed butter, and pulse until mixture resembles a coarse meal. Transfer to a large bowl.

3. In a small bowl, whisk together the egg, egg yolk, and heavy cream. Add to the flour mixture and stir until just combined.

4. Turn the dough on a lightly floured surface and sprinkle with flour. Lightly flour your hands and knead dough a couple of times until it has a consistent texture and color. Do not overwork the dough.

5. Pat the dough into a 2-inch thick circle. Dip a 2-inch biscuit cutter in flour and stamp out as many scones as possible. Roll the scraps together and stamp additional scones. Place scones 1 inch apart on baking sheets. Brush tops with a bit of cream and sugar.

6. Bake 15-20 minutes, or until lightly golden and a toothpick comes out clean. Cool on a rack for 10 minutes. The scones can sit for several hours before enjoying.

recipe by anna watson carl

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!