Orange Cream Scones

Orange Cream Scones | Revamperate Orange Cream Scones | RevamperateHave you ever tried one of the orange scones from Panera? They are AMAZING. They’re my favorite bakery item on the menu, and I’ve always wanted to recreate them because I don’t go to Panera very often. One of the my Christmas presents this year was a pastry blender, something that was missing from my kitchen tools, and it happens to be the perfect tool for making scones! Naturally, I made some orange cream scones as soon as I got home from our little vacation to visit family for Christmas because I was really excited to have the right tool to make them. (thanks Andrew!)

These orange scones are making with a large dose of orange zest and heavy cream (hence the name, orange cream scones). Think of them as orange creamsicles in scone form! They’re topped with a sweet orange vanilla glaze, which has more orange zest and really helps bring out the orange flavor. Once baked, the scones are perfectly soft and crumbly. Nobody wants a hard scone! Watch carefully when baking and you’ll end up with perfectly soft scones that will melt in your mouth. 

Orange Cream Scones | RevamperateScone ingredients (makes 8 scones):

  • 2 cups flour + more for work surface 
  • 4 tbsp granulated sugar
  • 1 tbsp baking powder 
  • 1/2 tsp salt
  • 1/2 cup butter, cold, cut into cubes
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/2 tsp vanilla extract
  • 2 tbsp orange zest 

Preheat the oven to 400 degrees. Line a baking sheet with parchment and set aside. 

Whisk together the flour, sugar, baking powder and salt in one bowl. Cut in the chunks of butter and mix with a pastry blender until chunks are smaller than the size of a pea. 

In a separate bowl, whisk together the eggs, cream and vanilla until smooth. Pour directly into the center of the flour mixture and whisk together as you pour. Stir until the dough forms (do not overmix). 

Turn the dough out onto a floured surface and work the dough with your hands into a large disk about 9 inches wide. Using a pizza cutter or a large knife, cut the disk into 8 triangles, place on the lined baking sheet and bake for 15-18 minutes until lightly brown on the bottoms. 

Orange Cream Scones | Revamperate Orange Cream Scones | RevamperateGlaze ingredients:   

  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1 tbsp orange zest  

Melt the butter in a small saucepan on medium heat. Whisk in the powdered sugar and stir until it dissolves. Then mix in the vanilla and heavy cream. You can either stir in orange zest or use it as topping – I used it as topping. 

Once the scones are cooled, drizzle with the warm vanilla glaze. Sprinkle with additional orange zest if you desire. Let cool for several minutes (the glaze will begin to harden as it cools) and enjoy alongside a cup of tea!

Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes | Revamperate Orange Creamsicle Cupcakes | Revamperate
Happy Monday, friends! We actually got some rain here in SoCal this weekend, so Andrew and I spent some time relaxing at home, and we had brunch with his grandparents on Sunday. Like all weekends, it went by way too fast! So today I’m pretending that it’s hot and sunny, no matter where you live.

I’ve always been a big fan orange creamsicles. But I’m a bigger fan of orange Italian ice with vanilla soft serve from Frostbites – easily one of my three favorite flavors. Andrew and I have gotten into this great habit of walking to Frostbites (so close to our apartment!) 2-3 times a week to get their sorbet creams. At least it gets us to go for a walk, right?

Anyway, these dreamy orange creamsicle cupcakes were a request from my coworker for his birthday (you’re welcome Terell). Let me tell you something about these cupcakes – they were work. Although delicious and moist and creamy, this were one of the most high maintenance cupcake recipes I’ve tried because I messed with the ingredients so much that I was worried they wouldn’t bake right. Luckily, they came out a bit dense but still very moist and delicious. Dense cupcakes are not my first choice, so I look forward to revamping this recipe in the future, but they still tasted really dreamy, made with orange zest and a soft cream filling, topped with an orange cream cheese frosting to really give it that orange creamsicle taste. The cream filling was the best though! Definitely my favorite part of the cupcake.

Orange creamsicle cupcake ingredients (makes about 12 cupcakes):

  • 3 tbs butter, soft
  • 1 tbs vegetable oil
  • 1/2 cup sugar
  • 1 tbs orange zest
  • 1/3 cup fresh squeezed orange juice (pulp free)
  • 1/2 tsp vanilla
  • 1/3 cup heavy whipping cream (can substitute whole milk)
  • 1 cup flour
  • 1/2 tsp baking powder
  • Pinch of salt

First, make your orange zest and squeeze your orange juice. I like fresh the best! You can also use a non-concentrate orange juice though if you want to make it a little easier. To make the orange zest, use a cheese grater to shred the peels of an orange into a bowl. About one orange will yield the tablespoon of zest you need. It adds amazing flavor!

Whisk together the flour, salt, and baking powder in one bowl. In a separate mixing bowl, cream together the softened butter, vegetable oil and orange zest until smooth. Beat in the sugar, followed by the egg, mixing well in between. Add in the orange juice and vanilla. The batter will still be very thin at this point. Mix in 1/3 of the dry ingredients, followed by 1/3 of the heavy cream and repeat until the batter is smooth.

Divide the batter between lined cupcake cavities and bake on 350 degrees 22-25 minutes until an inserted toothpick comes out clean. Let the cupcakes cool completely on a wire rack.

Orange Creamsicle Cupcakes | Revamperate
Cream filling ingredients:

  • 1/2 cup vegetable shortening (Crisco)
  • 2 tbs heavy cream
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla

To make the cream filling, I used Crisco vegetable shortening, something I NEVER do. Personally, I prefer butter, but Crisco keeps the creamy center from hardening the way a butter-based frosting does, so it’s a necessity in this case. In most frosting recipes, they can be interchangeable with a little butter flavoring, but not with this one unless you want a hard cream filling, which I’m sure you don’t.

Cream together the shortening and powdered sugar until smooth. Shortening also doesn’t clump as much as butter can, which makes it easy to work with. Beat in the heavy creamy a little at a time with the vanilla. Once mixed, move to a piping bag or tool. There are multiple ways to fill a cupcake, but here’s my favorite: use a sharp knife to poke into the top middle of the cupcake and twist a little bit to create an opening. Use a long thin tip (I use one from my Wilton decorating tool) to poke into the cupcake and dispense cream into the middle until you see it coming up the top.

Orange Creamsicle Cupcakes | Revamperate  Orange Creamsicle Cupcakes | Revamperate
Once all of the cupcakes are filled, move on to the frosting.

Orange cream frosting ingredients:

  • 6oz of cream cheese, soft
  • 1/2 cup butter, soft
  • 2 cups powdered sugar
  • 2 tbs cup orange juice
  • 1/2 tsp vanilla
  • 1/4 tsp orange flavoring
  • Orange food coloring (optional)

Beat together the room temperature cream cheese and butter until smooth – I just used approximate measurements for the cream cheese. Mix in the powdered sugar until completely mixed before adding the orange juice, vanilla and orange flavoring. I also added about 1-2 drops of orange food coloring to give it a really light tint. The added orange juice wasn’t enough to affect the color.

Once done, mix the frosting to a piping bag and pipe into cooled cupcakes, covering the cream filled opening. Top with an orange slice for good measure and ta-da! These cupcakes are a little more difficult because they have three components to them (cupcake, filling, frosting), but they’re worth the effort in the end. The office seemed to really like them, and they remind me how close we are to summer and real creamsicles! Enjoy!

A Day on the Town: Orange Circle

The big news, if you haven’t already heard, is that I got an amazing new DSLR camera for my birthday. Andrew is quite the camera fanatic, so I’m relying on him to teach me how to use it. Recently, we set out for day on the town in Orange Circle, an old town area of Orange County where there are a variety of antique-like shops and small restaurants. Here’s a few photos of our day, trying to learn how to use this thing.


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I’m traveling about the other side of the country this week, so stay tuned for a slew of nerdy tourist photos!