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BISCUITS, SCONES, MUFFINS & QUICK BREADS

Scones always make me feel like I should be drinking tea out of a fancy teacup, and why not? The delicate orange flavor of these scones is boosted by the sweet orange glaze on top.

ORANGE CREAM SCONES

MAKES ABOUT 8 SCONES

FOR THE SCONES

2 cups plus 3 tablespoons all-purpose flour

1⁄3 cup granulated sugar2 tablespoons finely grated orange zest1 tablespoon baking powder

1⁄8 teaspoon baking soda1 teaspoon salt6 tablespoons unsalted butter chilled and cubed

1

⁄2 cup plus 2 tablespoons chilled

buttermilk1 tablespoon sour cream1 egg1 to 2 tablespoons heavy cream

FOR THE GLAZE

1 cup powdered sugar

3 to 4 tablespoons heavy cream1 tablespoon finely grated orange zest

For the scones: Preheat the oven to 425°F and line 2 baking sheets with parchment paper or nonstick mats. In a large bowl, whisk together the flour, granulated sugar, orange zest, baking powder, baking soda, and salt. Use a pastry blender or your fingertips to cut in the cold butter until the mixture resembles coarse meal. There should still be chunks of butter throughout about the size of peas.

In another bowl, mix together the buttermilk, sour cream, and egg. Then pour the buttermilk mixture into the flour mixture. Use a spatula to mix until the dough mostly holds together. Turn the dough onto a lightly floured work surface and pat the dough into a disk about 1⁄2 inch thick. Use a 2-inch cutter or a large knife to make round or square scones, and place on your baking sheets, spacing them evenly. Brush the cream over the tops. Bake until just golden brown, 10 to 12 minutes. Let cool.

For the glaze: In a bowl, mix together the powdered sugar, cream, and orange zest with a fork. Dip the cooled scones in the glaze, and let it set completely before serving, about 20 minutes.