"Martha Stewart's Best Orange Scones Recipe: A Citrus Delight"

Martha Stewart's Classic Orange Scones: A Citrus Twist on a Classic Treat

Martha Stewart, the doyenne of domesticity, has a knack for elevating everyday baked goods into something extraordinary. Her Orange Scones recipe is a prime example, infusing the humble scone with a burst of citrus freshness that's sure to impress. Let's dive into this delightful recipe and explore why it's a standout in the world of scones.

Why Martha Stewart's Orange Scones Stand Out

Martha Stewart's Orange Scones aren't just another scone recipe. They're a celebration of the orange, with both zest and juice incorporated into the dough. This double dose of citrus ensures a tangy, refreshing flavor in every bite. The scones are also enriched with heavy cream, which lends them a tender crumb and a rich, velvety texture. But what truly sets these scones apart is their unique shape - they're not your typical round, triangular scones. Instead, Martha Stewart shapes them into wedges, reminiscent of a giant orange slice, adding a fun, whimsical touch.

Ingredients: A Symphony of Simple Flavors

This recipe calls for a simple yet effective lineup of ingredients. Here's what you'll need:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter, cold
• Heavy cream
• Large eggs
• Orange zest
• Orange juice
• For the glaze: Powdered sugar, milk, and more orange zest

Step-by-Step: Creating Martha Stewart's Orange Scones

This recipe follows the classic scone-making method of cutting cold butter into the dry ingredients, then adding liquid to form a shaggy dough. Here's a step-by-step breakdown:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.
3. In another bowl, whisk together the heavy cream, eggs, orange zest, and orange juice.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined - be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and shape it into a rectangle. Fold the dough in half, then pat it out into a 1-inch thick rectangle again. Repeat this process two more times.
6. Cut the dough into wedges - Martha Stewart suggests 12, but you can make them smaller or larger depending on your preference.
7. Place the scones on a parchment-lined baking sheet, brush them with a little heavy cream, and sprinkle with sugar.
8. Bake at 400°F (200°C) for about 15-18 minutes, or until golden brown.
9. While the scones are baking, prepare the glaze by whisking together powdered sugar, milk, and orange zest. Drizzle this over the scones once they're out of the oven.

Serving and Storing Martha Stewart's Orange Scones

These scones are best enjoyed fresh out of the oven, while the glaze is still slightly tacky. They're perfect for breakfast, brunch, or even as an afternoon treat with a cup of tea. As for storage, keep them in an airtight container at room temperature for up to 3 days. While they're still delicious on day three, they're at their peak freshness on day one.

Nutritional Information

Here's a rough breakdown of the nutritional information per scone, based on 12 scones per batch: