When I made this recipe, I spread out the dough too thinly. The result is tasty, but crispier than I wanted. So, please pay attention to my instructions and not the pictures!
|Prep Time||15 minutes|
|Cook Time||12-14 minutes|
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons Swerve sugar substitute
- 1 tablespoon espresso powder
- 1 teaspoon cardamom powder
- 1 large orange zested and juiced (about 1/4 cup orange juice yield)
- 5 tablespoons light butter cold, cut in chunks
- 3/4 cup fat-free half-and-half plus more for brushing the scones
- 1/2 cup Swerve confectioners' sugar sifted
- 1 tablespoon turbinado sugar
- Preheat oven to 400°F (205°C).
- Whisk the flour, baking powder, salt, sugar, espresso powder, and cardamom powder together in a bowl. Zest the skin of the orange into the bowl and whisk that together, too.
- Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- NOTE: the total quantity of orange juice and half-and-half should be 1 cup; if there is less juice from the orange, add some half-and-half to make up the difference. Mix in the juice from the orange. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
- Turn the dough out on a lightly floured surface into a rectangle about 12 inches by 6 inches by 3/4 inch thick.
- Cut the rectangle in half length-wise, then cut in quarters length-wise, giving you 8 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 12 to 15 minutes. NOTE: it will be hard to judge how done the scones are by browning because of the espresso powder coloration. Remove immediately from baking sheet and place on cooling racks.
- While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.