Scones are one of my signature recipes, and several years ago these particular scones won Best of Class at the Oregon State Fair. Unlike a lot of scones out there, these scones are light, and moist, and full of fresh flavor. While I do really enjoy the look and charm of the classic half-square-triangle scone shape, I typically make mine round. I have always found that the triangle scones bake unevenly and one side is always over baked and crumbly, which for me, ruins the entire experience. (This is one of the rare exceptions in my life where function trumps form.) I also often deliver these scones unbaked (for those who want to, for example, surprise/fool their house guests with their very own freshly baked scones, hot out of the oven for breakfast), and the circles just travel better, for whatever cosmic reason. I like to use lots of fresh orange zest in the dough as well as in the glaze, and I never skimp on cranberries. I think in America we have really become accustom to un-traditionally sweet scones, and mine are no exception. The glaze adds another layer of sweet flavor, while also locking in the moisture, allowing these scones to keep well for up to a week, without a significant change in texture. I have made A LOT of these scones in my time and they are always met with rave reviews. I can’t imagine anything I would rather have with a cup of coffee in the morning, or a cup of afternoon tea with a friend in the garden.
UPDATE: See my Scone Secrets post for the general recipe, and substitute the lemon zest/strawberries/chocolate chips with the zest of two oranges and a heaping cup of dried cranberries. For the glaze: add the zest of one orange to the juice of two or three oranges, and whisk in enough powdered sugar to form a thick but pourable glaze. Enjoy!