Brittany Jeffers' Orange Scones with Zesty Orange Icing | Official Recipe

Miss Nebraska, Brittany Jeffers, submitted this recipe for Salted Nut Bar Roll.

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INGREDIENTS

2 3/4 c. all-purpose flour 2/3 c. sugar 1 tsp. baking powder 1/2 tsp. salt 6 tbsp. cold, unsalted butter 1 large egg 1/3 c. heavy cream or half and half 1/3 c. freshly squeezed orange juice Pulp and zest from one Navel orange 1 c. powdered sugar 2 tbsp. of half and half 2 tbsp. unsalted butter, softened 1/2 tsp. vanilla 1/4 c. freshly squeezed orange juice Pulp and zest from ½ Navel orange Dash of salt

PREPARATION:

1. In a large bowl, thoroughly whisk together the first four ingredients.
2. Drop in the butter and work into flour mixture until the largest pieces resemble breadcrumbs.
3. Add egg, heavy cream, 1/3 cup orange juice, and pulp and zest of one orange to the flour mixture.
4. Mix thoroughly. Transfer to a lightly floured surface, and roll into ¾ in. thick sheet. Cut into 8 to 12 triangles or circles. Brush tops with cream or milk and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes.
5. While scones bake, combine the last seven ingredients.
6. Mix until smooth. Serve on top of warmed scone. Refrigerate.

This recipe appears in: Southwestern