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The information provided on this site is for educational purposes not to sell a particular product.  The information on this website has not been evaluated by the FDA, and the products referred to here have not been approved by the FDA, and are not intended to diagnose, treat, cure or prevent any disease.  Please seek your healthcare provider before starting any nutritional program.

Orange Cranberry Scones with Orange Clotted Cream

March 6, 2017

 

Ever since I had my first experience with a full afternoon tea, I've been hooked. It's essentially sandwiches that are fairly easy to put together but made fancy with good ingredients a little crust removal and fancy cuts. And of course scones and dessert. What's not to like? This orange cranberry scone recipe with orange clotted cream is a quick modification of the recipe at http://amp.timeinc.net/myrecipes/recipe/best-ever-scones?source=dam to make it easier and not require a special pastry tool because I'm not about the gadget-for-every-job life. Also, the addition of Wild Orange essential oil* gives a quick and refreshing afternoon pick me up!

 

Scone Ingredients:

2 Cups flour

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter, cut into chunks

1 cup whipping cream

One cup Trader Joe's orange flavored dried cranberries OR one cup lightly sweetened dried cranberries with 4 drops wild orange essential oil* added

 

Clotted Crème Ingredients:

2 Tablespoons cream cheese

2 Tablespoons butter

1 Tablespoon raw honey

6 drops Wild Orange essential oil*

Whipping crème to taste (at least 2 tablespoons)

 

Preheat oven to 450. Mix flour, sugar, baking powder and salt together in large bowl. If you have a pastry blender cut butter in. If not, add butter in small chunks and use butter knives in a scissoring motion to cut the butter through the flour mixture. Then end result will be a small crumb. Freeze for 5 minutes, the add 3/4 cup plus 2 Tablespoons of the heavy cream and the cranberries.

 

On a non-stick cookie sheet or sheet lined with parchment or waxed paper, press and pat dough into a 7 inch round. Use a knife to cut into 8 wedges, wiggle the knife back and forth between each wedge to separate. This is important as they will raise slightly while baking and will stick together without some separation. Bake at 450 for 13-15 minutes until lightly golden on top.

 

While the scones are baking, prepare the clotted crème. The crème will be either more like a smooth buttery texture or more like a clotted mixture depending on how much whipping cream you add. Mix softened butter, raw honey, and cream cheese together. Add the Wild Orange essential oil. While mixing slowly add whipped cream until desired consistency is met. If you prefer things a little sweeter you can add more honey.

 

Serve scones warm with tea and a bit of the clotted cream on the side. 

 

*Ensure the essential oil you are using is pure enough for safe internal use.  If you want to know more about determining quality/purity, read this information or contact us.

 

 

 

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