Orange Pecan Scones

2 cups flour

2 - 5 tablespoons sugar (I did 5...we like them sweet but you can do less)
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.