Orange Cream Scones

These scones are the lightest ones I've ever had. They're not dry and tough. The cream does it, I'm sure, but they are SO good and fluffy with the fresh orange flavor bursting through in every bite.  They aren't overly sweet, either.  They are a perfect pair to a cup of tea or coffee for breakfast or as an afternoon treat.  I usually make them into 8 big scones, but you could easily make them smaller for a ladies' tea or little ladies' tea party.

Ingredients

Scones
2 cups flour
1/3 cup sugar
1 T. baking powder
1/4 tsp. salt
1/3 cup cold butter, unsalted
1 cup heavy cream
1 tsp. orange extract or 1/2 tsp. orange oil
zest of 1 orange (save orange to juice for glaze)
Glaze
1 cup powdered sugar
juice from orange
2 T. heavy cream

Directions

Preheat oven to 375 F. In the bowl of a food processor, combine flour, sugar, baking powder and salt.  Add butter and pulse until crumbs are uniform throughout.  Remove mixture to a bowl.  Add cream, extract and orange zest to flour and mix to form a dough.  It will come together and be slightly sticky.  Turn out onto parchment or silpat lined sheet pan and form into 8" flat circle.  Cut into 8 triangles and arrange on cookie sheet.  Bake for 15 minutes until golden.  Remove to wire rack to cool.  Glaze while slightly warm. To make glaze, mix all ingredients in a small bowl until smooth (you want it on the thick side).