Babies, babies everywhere! Well, maybe not everywhere, but recently there seems to be an abundance of babies in my world. I think there might be something in the water. Maybe I should be sure to filter my water. I'm not quite ready for a little Katy yet.
But, what better way to celebrate the arrival of other people's new human life than to bake them something. Last week several friends gathered to welcome the arrival of little Liam over brunch. So of course, I had to think of a yummy breakfast baked good to make. I decided scones were in order.
I just love scones. They seem so darn proper, something to be eaten with tea instead of coffee. (I still ate my scone with coffee.) Plus, they are deceivingly decadent. They look like a sweet little biscuit, but believe me, they have more cream and butter in them than any baked good I've ever created. That is why they are so delicious!
The perfect celebratory breakfast treat for any good Sunday brunch, on a absolutely lovely back porch, in the company of good friends and an adorable new baby.
Cinnamon & Orange Scones
*adapted from Ina Garten's basic scone recipe
4 cups all-purpose flour, plus a little for dusting
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
1 tablespoon orange zest
3/4 pound cold unsalted butter, diced
4 large eggs
1 cup heavy cream
1 egg beaten, for egg wash
2 tablespoons orange juice
1 cup confectioners sugar
Preheat the oven to 400'F.
In the bowl of an electric mixer fitted with the paddle attachment or in a large mixing bowl, combine 4 cups of flour, sugar, baking powder, salt, cinnamon and orange zest. The add the cold butter at the lowest speed and mix until the butter and flour combine in peas sized clumps. Whisk together the eggs and heavy cream and add them to the flour and butter mixture. Combine until just blended.
Dump the dough out on a well floured surface. Flour your hands and a rolling pin and roll the dough out until it is around 3/4 inch thick. You should see little pieces of butter. Cut into triangles or use a large biscuit cutter. Place on a baking sheet lined with parchment.
Brush the tops with egg wash and sprinkle with coarse sugar. Back for 20-25 minutes, until the outside is golden and crisp and the inside is cooked through. Let them cool on a baking rack for 15 minutes.
For the glaze, whisk the confectioners sugar into the orange juice. You want a thin consistency, but not too thin. It should stiffen like a proper glaze. You may need to adjust the amount of sugar or liquid depending on the weather.
Drizzle the glaze over the cool scones and serve.