Orange cream scone, fragrant sweet orange aroma and rich cream, bringing a rich sense of layers.

1 orange, washed and then zest half of the orange.

Put it in 40 grams of fine granulated sugar and mix well for later use.

200 grams of low-gluten flour, 20 grams of milk powder, 1 gram of salt, 4 grams of baking powder, sift together and mix evenly.

Squeeze 60 grams of orange juice from the orange and set aside.

Add the candied orange peel and stir to mix evenly. Note: Keep a little candied orange peel for garnish at the end.

50 grams of unsalted butter, chilled, cut into small pieces and added in.

Rub into small, uniform granules by hand.

Add 50 grams of light cream.

Add 60 grams of orange juice.

Mix with a spatula until there is no dry powder at the bottom.

The dough should form a ball and not stick to your hands.

Flatten the dough.

Then fold it in thirds.

Turn it to the side and flatten it, then fold it a few times.

Cut out shapes using a mold.

Without a mold, it can be cut directly into cubes.

Arrange evenly on the baking tray and brush a little milk to prevent burning.

Preheat the oven to 180℃ in advance, and bake for 20 minutes.

Remove from the oven and let it cool completely.

Whip the light cream until slightly thickened, and just put a little on the surface.

Sprinkle a little orange zest for garnish.

Orange cream scones, done O(∩_∩)O

The aroma is overwhelming, and the orange fragrance spreads everywhere.

Golden and crispy on the outside, soft and delicate on the inside.

The rich aroma of cream blends with the freshness of orange juice in the mouth.

Orange zest is sprinkled throughout, adding both a sense of layering and enhancing the richness of the texture.