Mini Cinnamon Orange Scones
Mini Cinnamon Orange Scones is :
gluten free , dairy free , lacto ovo vegetarian , veganBy How Sweet Eats
Preheat the oven to 425 degrees F. In a small bowl, combine 1/3 cup sugar with about 1/2 of the grated orangezest. Rub together with your fingers until combined and fragrant.In large bowl combine the flour, orangesugar, salt, cinnamon, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the buttermilk and vanilla, and add the remaining orangezest.
Add the juice from 1/2 of one of the zested oranges. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.Divide the dough in half or in thirds and pat each into 5-inch round circles.
Combine the coarsesugar, cinnamon and 1/4 teaspoon orange zest.
Brush each scone with melted butter and top with the coarse sugar.
Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds.
Bake the scones for 12to 14 minutes, until the tops are slightly golden.
Drizzle with the glass and any extra sugar.
Serve immediately.orange glaze
Whisk all ingredients together until smooth and a glaze forms. If it's too thick, add more orange juice 1 teaspoon at a time. If it's too thin, whisk in more sugar a few tablespoons at a time until desired consistency is reached.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are my top picks for Scone. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.