Orange Glazed Strawberry Scones

Infomercials are the devil. I'm convinced of it. They target those who are weak willed like myself. Sure, I could have blamed the impulsiveness of my purchase on the Nyquil (It impaired my judgment I swear), but I have no discipline when it comes to getting things I must have and can't live without. That being said, I received the Brazilian Butt Lift Workout DVDs in the mail a few days ago. If soreness is any indication of product effectiveness, consider it highly effective! 3 workouts in and I'm unable to walk or climb stairs without whimpering. It's definitely a booty kicker.

In other news, I made scones that Mr. Incredible proclaimed as "...the best thing you have ever baked." That's quite a statement. After the first bite, I agreed. After scarfing down the 2nd scone I totally believed it. These were the best things ever. EVER.

I modified the recipe from Ina Garten's Cranberry Orange Scones recipe. The resulting scones are tender, moist and sweet. The strawberries cooked down giving it a sweet jam like taste. Feel free to substitute your favorite fruit in place of strawberries (blueberries, cherries, cranberries, peaches would be yummy).

Orange Glazed Strawberry Scones

Adapted from Ina Garten's recipe

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon grated orange zest
• 1 stick cold unsalted butter, grated
• 1 large egg, lightly beaten
• 1/2 cup cold heavy cream
• 1 cup diced strawberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/2 cup confectioners' sugar
• 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the strawberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.