Ingredients
- All-purpose flour: 4 cups
- Granulated sugar: 1 cup
- Baking powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, cold and cubed: 1 cup (2 sticks)
- Heavy cream: 1 cup
- Orange zest: 2 tablespoons
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, baking soda, and salt.
- Step 3: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 4: Stir in the orange zest. Gradually add the heavy cream, mixing until just combined. The dough will be slightly sticky.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Step 6: Bake for 12-15 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled scone cookies in an airtight container at room temperature to maintain their soft texture.
- Reheat briefly in a low oven or microwave for a warm, comforting treat that tastes freshly baked.
- Serve these bakery-sized delights with a dollop of clotted cream and a drizzle of honey for an extra touch of indulgence.
- Don't overmix the dough after adding the heavy cream; a slightly sticky dough yields the most tender, melt-in-your-mouth cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American