Glazed Orange-Ginger Scones

 

2

cups Gold Medal® all-purpose flour

1/3

cup granulated sugar

2

tablespoons chopped crystallized ginger

1

tablespoon baking powder

1

tablespoon grated orange peel

1/2

teaspoon salt

1/2

cup cold butter or margarine, cut into small pieces

3/4

cup whipping cream

2

tablespoons fresh orange juice

2

tablespoons whipping cream

1/2

cup powdered sugar

3

to 4 teaspoons milk or whipping cream

• 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• 2 In large bowl, mix flour, granulated sugar, ginger, baking powder, orange peel and salt until blended. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in 3/4 cup whipping cream and the orange juice until soft dough forms.
• 3 On lightly floured surface, pat dough into 7-inch circle. Cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush dough with 2 tablespoons whipping cream.
• 4 Bake 15 to 18 minutes or until golden brown. In small bowl, mix powdered sugar and enough milk until thin enough to drizzle. Drizzle over scones. Serve warm.