Orange Cream Scones
1¾ cups all-purpose flour
2¼ teaspoons baking powder
1 tablespoon sugar (increase to ¼ cup for a sweet scone)
½ teaspoons kosher salt
1¼ cups heavy cream
1 orange zest
Optional: 1 egg beaten with a splash of milk
To Make the Scones
Preheat oven to 450 degrees
In a large bowl, sift together dry ingredients.
Add the orange zest.
Make a well in the dry ingredients. Pour in the liquid and combine with a few swift strokes. Try to handle the dough as little as possible.
Put the dough on a lightly floured board. Pat the dough into an 8-inch round and then cut into 8 to 12 wedges, depending on how thick you want them.
Place on an ungreased baking sheet or on a silpat surface. Brush with egg wash, if desired. Sprinkle with a bit of sugar. Try to get as little sugar as possible on the baking sheet as it has a tendency to burn in the oven.
Bake until golden, about 15 minutes.
Serve warm or a room temperature, preferably with a bit of butter and dollop of strawberry rhubarb jam