Ingredients
- All-Purpose Flour: 3 cups
- Granulated Sugar: 1 cup
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Cold Unsalted Butter, cut into cubes: 3/4 cup (12 tablespoons)
- Heavy Cream: 1 cup
- Orange Zest: 2 tablespoons
- Orange Extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, combine the heavy cream, orange zest, and orange extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Drop large, rounded spoonfuls of dough (about 1/4 cup each) onto the prepared baking sheet, leaving space between each cookie.
- Step 6: Bake for 15-20 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For longer storage, freeze cooled scone cookies in an airtight container for up to a month, thawing completely before enjoying.
- A quick zap in the microwave for 10-15 seconds will bring back that fresh-baked warmth and aroma.
- Serve these bakery-sized beauties with a dollop of clotted cream and a drizzle of honey for an extra indulgent treat.
- Make sure your butter is truly cold for the best scone-like texture, leading to pockets of delicious, melty butter in the finished cookie!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American