1 tablespoon baking powder
1/2 teaspoon salt
1/2 tablespoon grated orange rind (I did two medium oranges)
Stir together using a whisk or you can put in the food processor and pulse until combined.
3/4 cup cold butter
Cut butter into slices, add to the dry ingredients. Cut it in using a pastry cutter, your hands, or add to food processor and pulse until it's mostly cut in, with some small pieces of butter remaining.
3/4 cup chopped pecans
Add to butter/flour mixture and toss.
1/2 cup heavy cream, cold
2 eggs
1 teaspoon vanilla
Whisk together in a separate bowl. Add to butter/flour mixture. Stir just until mixed. Do not overwork the dough.
Divide dough in half, place one half on a lightly floured surface. Flatten into a disk and cut into 8 triangular pieces. Place onto parchment paper lined cookie sheet. Repeat with second half of dough.
Egg Wash
1 egg
2 tablespoons milk
Whisk together, brush on top of scones. Sprinkle with sugar.
Bake at 400° for 15-18 minutes or until golden.
Remove cookie sheet from oven and drizzle warm scones with icing.
Icing
1/2 cup powdered sugar
4 teaspoons orange juice
Stir together until smooth.
TIPS:
Work quickly with dough and don't overwork. I have found that trying to use cookie or biscuit cutters isn't good for scones because I end up working the dough too much and adding more flour, which makes them tough.
Feel free to choose different stir-ins. Dried cranberries or fresh blueberries would work well! Or change the flavors all together...use brown sugar and add chocolate chips. Use dried cherries, almonds, and almond flavoring in the icing.
