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Orange & Thyme Scones – Chef Melissa Mayo

Orange & Thyme Scones * 3 1/2 cups all-purpose flour (level but not packed)* 2 ½ TBS baking powder * A pinch of salt* 3 TBS sugar* 1 tspn thyme (***optional)…

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Orange & Thyme Scones

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE SCONES

  • 3 1/2 cups all-purpose flour (level but not packed)
  • 2 ½ TBS baking powder (at sea level 2 ½ TBS /at high altitudes use 2 TBS)
  • A pinch of salt
  • 3 TBS sugar
  • 1 tspn thyme (***optional)
  • 1 stick (8oz) butter – ice cold and cut into 1/3 inch cubes
  • 1 egg beaten
  • 2 TBS orange zest (***optional)
  • Juice of half an orange (***optional)
  • 1 cup buttermilk/ full cream milk /cream
  • 1 egg beaten for wash

TO SERVE

  • Whipped cream
  • Strawberry/apricot/fig/marmalade jam
  • Fresh thyme to garnish

Instructions

Preheat the oven to 450 F/230 C

Spray a muffin tin with nonstick spray.

Place all the dry ingredients into a food processor (flour, baking powder, salt, sugar, and thyme). Pulse to combine

Cut the ice-cold butter into 1/3 inch cubes and add it to the food processor. Pulse till the mixture is crumbly. Don’t over-process. You want little bits of butter throughout the mixture.

Whisk the egg. Add the buttermilk/milk/cream along with the orange zest and the juice of half an orange. Whisk to combine.

Pour the liquid into the food processor and pulse till the dough comes together in a ball.

Spoon the dough into the muffin tin. Brush with a beaten egg.

Place the muffin tin on a baking sheet and bake on the middle rack of the oven for 12-15 minutes or until golden brown on top.

Allow the scones to cool and serve with some whipped cream and strawberry jam and garnish with some fresh thyme.

MAKES 12 SCONES

Notes

When serving heat the scone for 30 seconds in the microwave to warm

*** if you want a more basic scone just leave out the thyme, orange zest and orange juice

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Share a photo and tag me @themelissamayo— I can’t wait to see what you’ve made!

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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