Tea and Poetry Tea Party: Orange Scone Wedges with Cream Cheese Filling

Ode to the Orange
Pablo Neruda
...
May the light
of each day
be
orange-colored,
and the heart of humans,
piquant-sweet sections--
a spring
capable of preserving
the mysterious simplicity
of the Earth
and the impeccable unity
of an orange.


These scones come out so perfectly. With the cream cheese filling, there is no need for any toppings. That makes these scones perfect for the Tea and Poetry Tea Party.

Filling:
6 ounces cream cheese, softened
¼ cup granulated sugar
1 tablespoon grated orange peel

Scones:
1 ¾ cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons firm butter
1 tablespoon grated orange peel
¼ cup whipping cream
1 egg
1 egg, beaten
2 tablespoons coarse white sugar

Heat oven to 400º. Beat all filling ingredients with mixer until smooth; set aside.

In a bowl, combine flour, 3 tablespoons sugar, baking powder and salt. Cut in butter until mixture looks like fine crumbs. Stir in 1 tablespoon orange peel, whipping cream and 1 egg.

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Divide dough in half. Pat or roll each half into 9-inch round, about ¼ inch thick. Spread filling over half of each round.

Fold each dough round in half over filling. With sharp knife, cut each half round into 6 wedges. On ungreased cookie sheet, place wedges 1 inch apart. Brush tops with beaten egg; sprinkle with coarse sugar.

Bake 10-15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. 12 scones.