Orange Glazed Scones

by Katie of:
4 cups all purpose flour, sifted
1/2 cup sugar
2 tablespoons grated orange peel
4 teaspoons baking powder
1 teaspoon salt
1 1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs, lightly beaten
1 cup chilled heavy cream
2 c. powdered sugar
1/4 c. orange juice
2 T. orange zest
(Whisk all together in medium bowl)
Preheat oven to 375 F.  Whisk together dry ingredients until well blended. Cut in in butter with pastry cutter, or use food processor to pulse dry ingredients and butter together (my favorite and the quickest method) or use your fingers to work butter throughout flour until flour mixture resembles coarse crumbs.

Beat eggs and cream in medium bowl to blend. Stir egg/cream mixture into flour mixture, tossing until dough comes together (dough will be soft and moist). Turn dough out onto floured work surface. Knead gently, about 6 turns.

Divide dough in half; pat each half into long rectangle about that is about 1/2 inch thick. Cut each into thirds longways and then cut into  15 equal sized squares using a pizza cutter.  Line 2 baking sheets with parchment paper or Silpat mats.  Transfer to prepared baking sheets, spacing wedges apart. 

Bake scones until golden on bottom and beginning to color on top, about 17 minutes. Let cool.  While cooling, make the glaze (see directions under Glaze Ingredients).
After scones are pretty cool (about 30 minutes), dip the tops of them into the glaze and set on waxed paper for an hour to harden or eat them warm! Yumm!