Anise Orange Scones
By: Chef Cindy Gilbert
Made With:
Prepared with McCormick Gourmet™ Collection™ Valencia Orange Peel and Organic Anise Seed, these indulgent scones strike the perfect balance between fragrant and sweet. Their buttery crumb and subtle spice make them a lovely addition to any breakfast or afternoon tea. Served with clotted cream and marmalade, they're not complicated to prepare yet feel wonderfully special.
Prepared with McCormick Gourmet™ Collection™ Valencia Orange Peel and Organic Anise Seed, these indulgent scones strike the perfect balance between fragrant and sweet. Their buttery crumb and subtle spice make them a lovely addition to any breakfast or afternoon tea. Served with clotted cream and marmalade, they're not complicated to prepare yet feel wonderfully special.
Key products
Instructions
Instructions
- Preheat oven to 375°F. Place sugar, 2 teaspoons of the Valencia Orange Peel and anise seed in food processor. Pulse until well blended and seeds are ground. Reserve 1 tablespoon of sugar mixture; set aside.
- Add flour, baking powder, baking soda and salt to food processor with remaining sugar mixture; cover. Process to mix well. Add butter; process until mixture forms fine crumbs. Place mixture in large bowl. Stir in raisins and remaining 2 teaspoons Valencia Orange Peel.
- Mix sour cream, 1/4 cup fresh orange juice, eggs and vanilla in small bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Drop by heaping 1/4 cups about 2 inches apart onto greased baking sheets. Sprinkle with reserved sugar mixture
- Bake 15 to 20 minutes or until scones are golden on top. Remove to wire rack to cool. Serve warm or at room temperature.
