I’ve never been interested in baking. But these past few months being at home has given me a newfound interest. I decided to start my baking career with scones because I like that they are not too sweet and they pair well with my morning coffee. I did a ton of research and tested lots of different recipes to come up with my Orange, Honey & Herb Scones recipe. What I love about this dish is the unexpected flavor the Herbs De Provence brings to the scone. And it balances the sweetness of the orange blossom honey beautifully.
For the pairing, I chose a Cava, which is a sparkling wine from Spain. Much of the Cava wine in Spain is produced in the Catalonia region along the Mediterranean coast. Cava is made in a similar way to champagne but uses a unique blend of Spanish grapes. It has a unique flavor profile that can include citrus notes and an aroma of Mediterranean herbs such as rosemary and thyme. What’s really great about Cava is that you can get a really great bottle at an affordable price! If you like Prosecco, I highly recommend you try Cava!
Orange, Honey & Herb Scones
Ingredients
- ¾ cup heavy cream
- 3 Tablespoons honey
- ½ Tablespoon Herbs De Provence
- 2-1/4 cups all-purpose flour
- Zest of 1 orange
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 stick of butter, frozen
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons raw sugar
- Honey Glaze
- 4 tablespoons powdered sugar
- 2 tablespoons honey
- 2 tablespoons of freshly squeezed orange juice
Directions
- Step 1 Pre-Heat oven to 400 degrees
- Step 2 Heat the heavy cream, honey, and Herbs De Provence over medium heat for about 6-7 minutes. Remove from heat and chill in the refrigerator for about 1 hour.
- Step 3 Whisk together the flour, baking powder, orange zest, and salt in a bowl and set aside. Grate the frozen butter using a box grater and combine it with the flour mixture.
- Step 4 Whisk the egg and vanilla into the cream. Add to the flour mixture. Stir until just combined.
- Step 5 Turn dough out onto a lightly floured surface and fold together gently to combine. The dough should be nearly smooth. Roll out the dough to approximately ½ inch thickness. Using a round cookie cutter, cut out the scones and place on a parchment-lined baking sheet. Brush each scone with additional heavy cream and sprinkle with a little raw sugar. Bake for 13 to 15 minutes or until golden brown. Remove scones from baking sheet and place on a wire rack.
- Step 6 To make the glaze, whisk together the orange juice, honey, and powdered sugar. Spoon over the warm scones. Serve with butter and your favorite jam!
