Sunshine Scones

I concocted this summery scones recipe when I found myself with a bag of oranges and a party to baked for. The result was a plate full of soft and sweet scones that left everyone with a smile on their face.

Scones Ingredients
2 C flour
2 Tbsp sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp freshly ground nutmeg (fresh ground nutmeg makes all the difference!)
1/2 C chilled butter
1 Tbsp. Grand Marnier
1 Tbsp. fresh squeezed orange juice
3 Tbsp. orange zest
3/4 C buttermilk
Sugar in the Raw

Orange Glaze
1 C confectioner’s sugar
1 tsp. orange zest
3 tsp. freshly squeezed orange juice
1 tsp. Grand Marnier

Directions
Sift all dry ingredients in a large mixing bowl and set aside. In another large mixing bowl cut your chilled butter into small chunks. In another bowl combine the buttermilk, orange juice, orange zest and Grand Marnier. Slowly add the dry mixture to the butter, alternatively adding liquid to the butter mixture as well. Continue adding the flour and wet ingredients into the butter bowl until everything is well mixed and the dough is beginning to pull away from the sides of the bowl.

Roll dough out onto a floured surface into a rectangle with a 1/2 inch thickness. Cut the rectangle into 6 equal squares. Then cut the squares in half to form 12 triangles. Place triangles onto a greased cookie sheet. Sprinkle with Sugar in the Raw (you can use regular granulated sugar, as well – prefer Sugar in the Raw due to the large sugar granules).

Bake at 425° F for 12-15 minutes or until golden brown. Cool completely before glazing.

Combine all glaze ingredients in a small bowl. To glaze, place scones on a wire cooling rack and drizzle each scone with a zig-zag pattern. Let the glaze set, roughly 20-30 minutes before serving.

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