zest of 2 orangesuse tangerines, blood oranges, any kind you like
1/4cupfresh orange juice
1/4tsppure orange extract
orange juice to thinI used blood orange juice
Set oven to 400F
Put the dry ingredients into the bowl of a food processor and pulse to combine. Then drop in the butter and pulse about 20 times until the butter is incorporated and the mixture has a coarse crumb texture.
Crack the egg into a glass cup measure and beat it. Add the zest and the rest of the wet ingredients and mix well. You should have a cup in total of liquid.
While pulsing the food processor, pour in the liquid, and stop the machine just as the dough comes together.
Turn the dough out onto a floured surface and knead in more flour if it is very wet and sticky.
Gently roll or pat out the dough to about an inch thickness and cut into scones with a biscuit cutter.
Put the scones on a parchment or silpat lined baking sheet and then into the freezer (or refrigerator) to chill while you clean up.
Bake for about 15-18 minutes until risen and firm.
Cool on a rack before glazing.
To make the glaze, mix the sugar with the extract and enough juice to make a glaze. Drizzle over the cooled scones.
https://theviewfromgreatisland.com/orange-scones/ January 10, 2013