Twelfth Night Scones
Celebrate the spirit of the Twelfth Night with these delightful scones, a festive nod to tradition with a modern twist. Infused with warm spices like cinnamon and nutmeg, and brightened with the zesty flavors of orange and lemon, these scones are a harmonious blend of cozy and fresh. Studded with dried currants or raisins and topped with a golden sprinkle of turbinado sugar for a satisfying crunch, they bake up beautifully tender and aromatic in just 20 minutes. Perfect for brunch or your next seasonal gathering, these scones pair wonderfully with clotted cream and jam, keeping the charm of a classic holiday treat alive. Easy to make, irresistibly flaky, and bursting with flavor, Twelfth Night Scones are the ultimate way to elevate any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cups cold unsalted butter, cubed
- 1 tablespoons orange zest
- 1 teaspoons lemon zest
- 0.5 cups dried currants or raisins
- 0.75 cups heavy cream, plus extra for brushing
- 1 whole large egg
- 1 teaspoons vanilla extract
- 2 tablespoons turbinado sugar (for sprinkling)
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 flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the orange zest, lemon zest, and dried currants or raisins, ensuring they are evenly distributed throughout the mixture.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients, and gently mix with a fork until the dough starts to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Pat it into a round disc about 1 inch thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with a bit of heavy cream and sprinkle generously with turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and slightly firm to the touch.
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, ideally with clotted cream and jam for a traditional touch.
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 328.5 g | 119% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 127.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 294 mg | 23% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1146 mg | 24% | |
*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.
