Preheat oven to 400 degrees F. In a large bowl, combine flour, two tablespoons of the sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside. In a medium bowl combine eggs, three fourths of a cup of whipping cream, and orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir until just moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for ten to twelve strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into six inch circles. Cut each circle into six wedges. Place dough wedges two inches apart on an ungreased baking sheet. Brush scones with remaining 1/4 cup whipping cream and sprinkle with remaining two tablespoons of sugar. Bake 12 - 14 minutes or until golden. Remove from baking sheet onto a cooling wrack.
In a medium bowl, combine powdered sugar, vanilla, and one tablespoon of the orange juice. Stir in the remaining orange juice, one spoonful at a time, to reached desired drizzling consistency. Drizzle warm scones with glaze and serve warm if desired.
Ingredients
Directions
Preheat oven to 400 degrees F. In a large bowl, combine flour, two tablespoons of the sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside. In a medium bowl combine eggs, three fourths of a cup of whipping cream, and orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir until just moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for ten to twelve strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into six inch circles. Cut each circle into six wedges. Place dough wedges two inches apart on an ungreased baking sheet. Brush scones with remaining 1/4 cup whipping cream and sprinkle with remaining two tablespoons of sugar. Bake 12 - 14 minutes or until golden. Remove from baking sheet onto a cooling wrack.
In a medium bowl, combine powdered sugar, vanilla, and one tablespoon of the orange juice. Stir in the remaining orange juice, one spoonful at a time, to reached desired drizzling consistency. Drizzle warm scones with glaze and serve warm if desired.