Orange Cream Scones

Orange Cream Scones

Grated zest and juice of 1 large orange

3 C. cake flour

1 T. baking powder

2 T. sugar

3/4 t. salt

6 T. cold butter, cut into 1/4-inch bits

2 large eggs, lightly beaten

1 C. plus 2 T. whipping cream

Mix orange zest, flour, baking powder, 1 tablespoon of the sugar, and salt in large bowl. With pastry cutter (or in food processor) quickly cut butter into dry ingredients until mixture resembles coarse meal. Add eggs, 1 cup of the cream, and orange juice and stir until well blended.

Turn dough out onto lightly floured board and knead 1 minute. Divide dough into 2 equal portions. Pat each into an 8-inch circle. Cut each into 6 wedges. Brush tops with remaining 2 tablespoons cream and dust with remaining 1 tablespoon sugar. Place wedges on lightly buttered parchment-lined baking sheet.

Bake at 400°F. 12 to 15 minutes or until lightly browned. Serve warm.

Yield: 12 scones.