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The last of the oranges for the season are on the tree, and I’m desperately trying to savor them!  Believe me, I’m savoring these scones a little too much.  They are super moist, not dry like the ones at the coffee shop, and almost acceptable for dessert!


2 cups flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp salt

5 tbsp cold butter

1 cup heavy cream

2 whole oranges

1 tbsp orange zest

2 tbsp orange juice

1 tbsp cinnamon

Cut into the oranges over a bowl, to reserve the juice, and separate the segments.  Carefully remove all the pulp around each segment.  Sift the dry ingredients together and then cut in the cold butter till it’s nice and crumbly.  Mix the heavy cream with the orange juice and zest and mix it into the dry ingredients.  When the dough starts to form, gently mix in the orange segments.  They will break up into the dough while you finish mixing.  Plop the dough onto a lightly floured surface, and sprinkle the cinnamon on top in an even layer.  Fold the dough a little to “swirl” the cinnamon layer throughout, then pat out the dough to about 1 inch thick.  Cut into triangle shapes and arrange on a plate to be chilled in the refrigerator for 15 minutes. Preheat the oven to 400 degrees.  Bake for 15 minutes, or till the edges are golden.  Place on a wire rack to cool, but while they are warm, brush on the glaze.

Mix 1/2 cup powdered sugar with 1 tbsp strong brewed chai tea.  I cut my tea bag open and used some of the tea leaves too.  If the glaze seems too thick add more tea, 1/4 tsp at a time.