While my parents were in town for my husband's graduation a last week, they bought us the most delicious strawberry rhubarb jam. Rhubarb has always been one of my favorite flavors especially when it's combined with strawberries, raspberries or any time of berry really. Needless to say, I couldn't wait to eat it.
I knew it needed to be paired with something just as yummy, so the other morning, my husband and I whipped a batch of orange cream scones. I wish I could say this was a family recipe but it's from the cook book in our kitchen that seems to get the most use - The Joy of Cooking.
Fresh pastries are a weakness of mine and I wish I had more time to make them. I love making scones because they are so simple and so satisfying. These scones in particular, are light and simply sweet with the perfect hint of orange. My husband even describes them as slightly refreshing.
Orange Cream Scones
Adapted from Joy of Cooking
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.