From an old recipe in a cookbook dated 1920 by the Royal Baking Powder company, this scone recipe is one of the best that I’ve found. Perfect for breakfast on holidays, we’ve made some additions to the recipe that you can remove if you’d prefer a plain scone. To do what we’ve done you can grate a small amount of orange zest into the batter and add some concentrated orange juice to the recipe to make perfect orange scones. Add a small amount of icing to the top and you’ve got a holiday breakfast fit for a king… or a queen. We create these on the night before to allow the orange to mingle into the mixture and the flavors to blend nicely. Leave out the orange flavorings and you’ll have precisely the same recipe for scones that some of the best bakeries use without the flavoring.
If you’d prefer something aside from the traditional triangle, cut your scones with a biscuit cutter.
2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
1/3 cup milk
2 teaspoons concentrated orange juice
1 tablespoon grated orange zest
1 cup powdered sugar
2 teaspoons orange juice
Sift together flour, baking powder, salt and sugar; add shortening and mix in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture. Roll out 1/2-inch thick on floured board; cut into pieces 3 inches square and fold over, making them three-cornered; brush with milk; dust with sugar. Bake about 25 minutes in hot oven.
Remove from oven and allow to cool. Drizzle with orange icing.