Lightly sweetened orange scones, topped with hisbiscus powder and coarse sugar, giving the scones a definitive crunch.
Orange Hibiscus Scones
3 1/2 cups (420g) flour
2 tsp baking powder
1/4 cup (55g) sugar
3/4 tsp salt
5 oz butter (10 tbsp), cold
1 egg + 1 yolk
7oz (200ml) milk
Zest of 1 orange
3 tbsp turbinado sugar
1 tsp hibiscus powder*
2 tbsp whole milk
1. Preheat oven to 375ºF. Prepare a cookie sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut butter into 10 pieces and toss with the flour. Using a pastry cutter, cut the butter into pea-size pieces. Alternatively, use your hands to work the butter into the dough, flattening the butter pieces as you go.
2. In a small bowl, mix the eggs, milk, and orange zest. Pour the wet ingredients into the dry ingredients. Mix with your hands, until the dough has almost completely come together. There should still be a couple dry pieces of flour.
3. Lightly flour a clean work surface and place the dough on top. Coat your hands with flour and lightly flatten the scone dough into a 10-inch round. Fold the dough into quarters and flatten again, into a 10-inch round. Add more flour to your work surface if necessary.
4. Using a knife or a bench scraper, cut 8 triangles out of the round, slicing like a pizza. Place on your baking sheet, making sure none of the scones are touching.
5. In a small bowl, mix together the turbinado sugar and hibiscus powder. Using a pastry brush, brush the milk on top of each scone, then sprinkle with turbinado sugar. Bake for 35 minutes, or until golden brown.
*Note: I used Hibsicus Powder from And That’s The Tea. I highly recommend this company’s teas and products, everything they have is fresh and amazing quality!