Every winter one of my favorite items to make are orange scones. While this might not seem seasonal for some, every winter my grandmother would move her various potted plants and citrus trees into her “greenhouse”; which conveniently was just a covered patio right off the house. When we would visit during those cold months, I would love walking out there, where the smells of the citrus coupled with the heat made you feel like you were somewhere tropical instead of in the snow. Anytime I smell an orange being peeled, I’m reminded of these greenhouse visits and the memories of warmer weather to come!
This is why orange scones are a favorite of mine to make in winter, when I need a reminder that warmer weather will eventually come! My mom has perfected this recipe combining one of my favorite ingredients and memories orange peels with an easy drop scone for a very delicious breakfast treat!
SCONES
½ cup butter, room temp
1 ¾ cup flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ cup chopped pecans
1/3 cup sugar
Grated zest of 1 orange
½ cup orange juice
1 egg, beaten
GLAZE
½ cup powdered sugar
1 tablespoon orange juice
Preheat oven to 375 degrees. Line 2 cookies sheets with parchment paper.
In a large bowl mix flour and butter with a fork or fingers until butter is pea sized. Add remaining dry ingredient with orange zest and mix well. Add orange juice and egg until just mixed. With a spoon, drop 12 equal mounts of dough onto cookie sheets. Bake 12-15 minutes until toothpick inserted in comes out clean. Allow to cool and prior to serving mix the glaze and top scone with glaze (optional top with whole pecan).
Baked Wishes, Laura 