Prizewinning Orange-Scones

These scones can be whipped up in about 20 to 25 minutes and while they are briefly backing in the oven, you can set the Sunday morning breakfast table. They are especially delicious with a good-sized helping of mixed fresh berries that - sprinkled generously with granulated sugar - sat in the refrigerator for an hour or two. For extra decadence (and your ultimate enjoyment), top scones and fruit with freshly whipped cream.

Ingredients (makes about 15 scones):

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter
1 extra large egg, beaten
1/2 cup whipping cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
zest of two oranges
Tip: Add 1 tablespoon of orange extract to the egg/cream mixture to enhance the orange flavor even further!

Preparation (about 20 to 25 minutes, plus 15 minutes baking time):

1. Preheat the oven to 425 degrees F.

2. In a small bowl, stir together the flour, baking powder, salt and sugar. Add the butter teaspoon-wise.

3. In a second small bowl, combine the beaten egg and cream and add to the flour mixture. Mix until just blended together.

4. Turn out the batter onto a lightly floured board and knead for about a minute. Roll dough into a rectangle approximately 8 inches by 16 inches.

5. Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll the dough up, jelly roll fashion, and seal the long seam by pinching it together lightly with your fingers.

6. Cut the roll into 1-inch-thick slices. Lay slices down sideways on a lightly greased baking sheet and bake for about 15 minutes, or until scones are golden.

Let the scones cool off for a few moments and ... enjoy!