Fortunately, the latest catalog from Penzey's Spice had arrived on Thursday and inside was a recipe for Apricot-Orange Cream Scones. I LOVE scones, both the traditional English scone with currants and the Americanized version that is softer.
This scone recipe is adapted from the one in the magazine and makes a very tender scone. My son declared them better than the orange scones in a bakery I frequent.
APRICOT CREAM SCONES
Spray a scone pan with non-stick spray. Recipe will make 8 large or 16 small scones. OR, scoop onto a cookie sheet lined with parchment paper, two inches apart.
Add the cream, half and half, and flavoring (if using, or you can omit it). Mix to combine well but do not over-mix, just until liquid is absorbed.
Prepare glaze using the powdered sugar and orange juice. Drizzle over scones. Enjoy.
Now I'm off to the kitchen for another cup of coffee and the last scone.