Orange Scones

This was one of the first things I saw in the Breads section of the BHG cookbook. I thought it looked easy enough and we had pretty much everything for it so I gave it a shot. I had literally never had scones before so this was a new experience. They turned out very much like biscuits but obviously much sweeter. The icing was a fantastic addition. 

I've made a lot of bread-type recipes but this one was different in that there was very little kneading and mixing involved. The dough was a little sticky prior to kneading but smoothed out nicely. Definitely much much better right out of the oven. Connor, Steph and I all loved them. They were not as good the next day. Connor and I split one the following morning after I microwaved it for a few seconds...still tasty, but a little crumbly.

Makes 12 scones

2 1/2 cups all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

1/4 tsp salt

1/3 cup butter, cut up

2 eggs, beaten

3/4 cup whipping cream + more for brushing

1 1/2 tsp finely shredded orange juice

coarse sugar (like sugar in the raw)

1 cup powdered sugar

1 tbsp orange juice

1/4 tsp vanilla

1) Preheat oven to 400. In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

2) In another bowl, combine eggs, whipping cream, and orange peel. Add egg mixture into well of flour mixture. Using a fork, stir just until moistened.

3) Turn dough out onto a lightly floured surface. Knead until dough is nearly smooth (10-12 strokes). Divide dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into 6 wedges. 

4) Place dough wedges 2 inches apart on an ungreased baking sheet. Brush wedges with whipping cream and sprinkle with coarse sugar. Bake for 12-14 min or until golden. Remove from baking sheet.

5) For icing, combine powdered sugar, orange juice, and vanilla. Drizzle over baked scones.