Triple Sec Cream Scones
Infused with the zesty brightness of orange zest and a splash of Triple Sec liqueur, these Triple Sec Cream Scones elevate traditional scones to a whole new level of indulgence. Perfectly tender and buttery, thanks to cold unsalted butter and heavy cream, these scones strike the ideal balance between flaky and moist. The subtle citrus flavor shines through every bite, complemented by a hint of sweetness from a sprinkling of optional turbinado sugar for a delicate crunch. Easy to prepare in just 30 minutes, these orange-scented scones are a showstopper for brunch or an afternoon tea spread. Serve them warm straight from the oven, paired with clotted cream, jam, or even a drizzle of orange-infused glaze for the ultimate citrus-inspired treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Cold unsalted butter, cubed
- 0.75 cups Heavy cream
- 2 tablespoons Triple Sec liqueur
- 1 teaspoons Orange zest
- 1 Egg, lightly beaten (for egg wash)
- 2 tablespoons Turbinado sugar (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, Triple Sec, and orange zest.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a fork until the dough just comes together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a 1-inch thick disk.
Cut the dough into 8 equal wedges and arrange them on the prepared baking sheet, leaving some space between each scone.
Brush the tops of the scones with the beaten egg to give them a golden finish. If desired, sprinkle turbinado sugar on top for added texture and sweetness.
Bake the scones in the preheated oven for 12-15 minutes, or until they are lightly golden on top and cooked through.
Remove the scones from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature with your favorite jam, clotted cream, or a drizzle of orange glaze.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 38 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
