Hello all– I wonder if you are have been an avid Downton Abbey watcher, like my friends around here. We all showed up at Becky’s house last week to watch the final installment. Everyone walked in the door with a plateful of something tea party-ish. We poured glasses of wine and cups of tea and settled in to find out what finally happened to Edith and Mary, Daisy, Mr. Carson and all the rest…
These citrusy nutty scones were my contribution to the evening. Served up with sweet butter and orange marmalade, they were just right with a cup of tea.
ORANGE PECAN SCONES
2 cups flour
1/4 cup sugar
1 tab. baking powder
1 tsp. salt
1 large orange
1/2 cup butter (1 stick)
1/2 cup heavy whipping cream*
2/3 cup pecans, chopped fine
for the glaze:
1 cup powdered sugar
2-3 tab. orange juice
First grate the peel of of the orange. In a mixing bowl, stir together the flour, sugar, baking powder, salt and orange peel. Then use a pastry blender (or food processor) to cut in the butter. Work it in until it resembles coarse crumbs.
In a smaller bowl beat together the eggs and cream. Then stir it in to the flour mixture. Finally mix in the pecans to make a sticky dough.
Turn the dough out onto the counter that has been dusted with flour. Flatten it to a disk about an inch thick. Cut the scones out with a round cookies cutter than has been dipped in flour to prevent sticking.
Lay the scones onto a baking sheet that has been sprayed with cooking spray and pop it all into a 400 degree oven for 15 or 16 minutes, until the scones are nicely browned.
While they are cooking thoroughly blend the powdered sugar and 2 tablespoon of the orange juice together with a fork. If it seems a bit dry, add the 3rd tablespoon of orange juice and keep mixing.
When the scones come out of the oven, dribble the glaze over the tops of the scones. Very best eaten hot from the oven with a bit more butter and a bright spoonful of orange marmalade.
*If you have cream left, you could whip it to serve with the scones…