In a few weeks I am hosting a Tea, Snacks, {Baby Snuggles}, and Oils class. You obviously can’t have an afternoon tea without scones! Being that it will also be an oils class, and you can cook/bake with dōTERRA oils, I decided to do some experimenting. I couldn’t be happier with how these Cassia scones with Wild Orange glaze turned out. Cassia is a cinnamon like oil, but is different from the Cinnamon Bark oil.
To begin, I started with my basic scone recipe.
Ingredients:
Scones-
- 3 cups all purpose flour
- 1 cup Bisquick
- 1 cup oats
- 1 1/3 cups milk
- 1/2 cup sugar
- 1 stick COLD butter
- 1/2 cup Crisco
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 4 teaspoons baking POWDER!
- 10 drops of Cassia Essential Oil
- 1 drop of Ginger Essential Oil (optional)
Glaze:
- 1 cup powdered sugar
- 8 teaspoons of milk- I know there’s at least 2 tablespoons in that, but I add it slowly until I get the consistency I like/want. You may need a little more, or a little less.
- 4 drops of Wild Orange Essential Oil
- A very small dash of cinnamon
In a large bowl combine flour, oats, bisquick, sugar, baking soda and salt. Chop cold butter and Crisco into the dry ingredients with a hand pie crust thing. If you’re crazy a fork will do just fine. I’ve done it before when a pie crust thing wasn’t available. You want to have pea-sized chunks of butter and crisco.
Before adding your milk, I put my drops of Cassia and Ginger in my measuring cup with the milk, to help better distribute the oils. Add the milk and continue to use the crust cutter to help incorporate the milk into the dry ingredients. You still want to see the butter within the dough like the picture below.
Pre-heat your oven to 400 degrees.
On a lightly floured surface, dump your dough out. It is a fairly dry dough, but it should hold together without an issue. Split in half, form a ball, and gently roll into a circle. The faster you move, and the less you handle the dough and melt the butter, the better! I leave the dough about 1/2 inch thick.
You could also roll it to be more of a rectangle, and cut squares that you then cut into triangles. I’ve done it both ways.
Using a sharp knife, slice your circle into halves, then quarters, then eighths. Repeat for the other half. I had 2 cookie sheets, so I was able to cook both halves of my dough at the same time. Place on a cookie sheet and bake for 12-15 minutes or until they start to turn golden brown. 
While your scones are baking, in a medium bowl, combine your powdered sugar, cinnamon and drops of Wild Orange. I used 4, but you could use more or less depending on how strong you want the orange flavor to come through. I also added a very small dash of cinnamon to help enhance the flavor.
Add your milk a teaspoon or 2 at a time. Too much and you can go from the perfect viscosity to a runny mess VERY quickly. I like it just thick enough to drizzle, but not so thin that it runs right off and you’re not left with much on the scone. 
After allowing the scones to cool, I dipped the tops directly into the glaze. I held them upside down for a moment for some of the excess to drip off- otherwise it would just drip down and off the sides anyway. 
After dipping them all, I had a good bit left that I did not want to toss. Using a fork, I drizzled extra glaze over top all of them. It gave them a little more interest visually, and who is going to argue about getting more glaze!? They are fantastic just a little warm, but eating them cool is just as good. Of course, a good cuppa always helps.
For a first time experiment, I could not be happier with how they turned out! I am pleased with the balance of flavors as well as how easy it was to incorporate the oils into the recipe! I am already trying to figure out future oil combinations: lemon and lime, lavender and lemon, bergamot and lavender…so many possibilities….
The Nurtured Bee 