Note: This is sponsored content.
TYLER, Texas (KETK) – In this episode of Apache Kitchen, Executive Chef Larry Matson shows us how to make orange scones.
Check out the recipe below:
Orange scones
3 ounces dark raisins or dried fruit
3 ounces candied orange peel or nuts
14 ounces bread flour
1.5 ounces granulated sugar
1 tablespoon baking powder 1½ teaspoons
1/2 teaspoon iodized salt
14 ounces fresh cream
2 ounces honey
Granulated sugar (as needed)
Total weight: 36.5 oz
procedure:
1. Mix the dried fruit and nuts or orange zest together, add a handful of flour and mix to coat the fruit pieces in the flour. Set aside.
2. Combine the remaining flour, granulated sugar, baking powder, and salt in a mixing bowl, reserving about ¼ cup of the cream. Add the remaining cream, honey, and reserved fruit to the dry ingredients. Mix with your hands until the ingredients form a smooth batter. Do not overmix.
3. Gently form the dough (without kneading) into a round disk. Cover the dough and set aside to rest for 5 minutes.
4. Knead the dough to tighten the gluten. Press or pound to form a 10-inch circle.
5. Cut the dough into 8 wedges. Spread the top of each wedge with the reserved cream. Invert or sprinkle granulated sugar on top. Place, sugar side up, on a baking sheet lined with baking paper.
6. Bake at 425℉ for about 15-20 minutes.
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