Orange Drop Scones

Light creamy orange in color and taste. Good with sweet orange glaze on top, or broken open and smothered in jam.

ORANGE DROP SCONES

Scones:

3 oz. unsalted butter

2.5 oz. granulated sugar

pinch of salt

1/4 teaspoon orange extract

1/2 teaspoon orange zest

Egg yolk

12 oz. flour

3/4 oz. baking powder

Optional add-ins: pecans, chocolate chips, dried cranberries

Glaze:

1/2-3/4 cup powdered sugar

Juice from one tangerine (a couple of tablespoons of juice)

Preheat oven to 425 degrees.

Cream butter and sugar in a mixer with paddle attachment until light and creamy. Scrape and add zest, extract, and egg yolk. Gently mix for a couple of seconds. Add dry ingredients alternating with milk being careful not to overmix. Add in your optional add-ins at this point…right when the batter looks just about mixed. Use an ice cream scoop to drop scones onto a parchment-lined baking sheet.

Place into preheated oven and bake until golden brown. 10-15 minutes depending on your oven. Make the glaze if you’d like and wait until scones are cool to drizzle on top.