This section contains many traditional
English recipes for scones, biscuits, crumpets, popovers, and Sally Lunn
buns.
Orange Cream
Biscuits
2
cups all purpose flour
1
tablespoon baking powder
1
tablespoon sugar
1/2 teaspoon salt
1
1/4 cups heavy cream
1
tablespoon grated orange zest
4 tablespoons butter, melted
cinnamon sugar for sprinkling
Preheat oven to 425.
Combine flour, baking powder, sugar, and slat in large mixing bowl.
Mix with fork. Gradually pour in about 1 cup of the cream,
stirring constantly with wooden spoon to evenly moisten. Add
orange zest and drizzle in remaining cream, turning dough by hand
until just moist enough to hold together.
Turn out onto floured board and knead about 1 minute. Pat dough
into circle and then lightly roll to about 1/2 inch thickness.
Cut out with 3 inch round fluted cutter or glass, dipped in flour.
Gather dough scraps and re-roll, being careful to handle lightly.
Transfer to uncoated baking sheet, brush tops with butter and
sprinkle with cinnamon sugar.
Bake about 15 minutes, until lightly browned on edges. Cool on
rack.
