Fresh cream scones with an orange zest glaze.
Sift 2 cups of flour with 4 tsp baking powder, dash of salt.
Rub in 60g butter (breadcrumbs consistency)
Add 2tbl sugar, zest of 1 orange - only the orange bits, not the white,
250ml fresh cream (and some milk - 1tbl to clean the fresh cream
container)
Dough well and roll to 1/1 and a half cm and shape using a 6/7 cutter.
Bake for 12 mins on 180 degrees.
Allow to cool.
Make an icing with 1 cup icing sugar and the juice of one orange. Add more
or less of either until you get a thick drizzling consistency. Pour over
but do it on a drip tray. Collect the bits at the bottom and drizzle
again.
Grate more zest and grind the 'elements of spice' citrus sugar over.
