Morning! It's Tuesday here in Melbourne! I made these scones for breakfast this early morning. I ate one with a cup of Irish Breakfast Tea. (note: no cofee today!) Yum! ^_^
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Orange Cream Scones

2 1/2 cups all-purpose flour
5 t. baking powder
5 T. castor sugar
5 T. cold, unsalted butter, cut into small pieces
1/2 cup milk
1/4 cup cream
1 egg yolk
1 t. orange essence
grated zest of 2 oranges

1 egg, beaten, to glaze

Sift together the flour and baking powder. Add sugar. Cut in cold butter so that the mixture resembles coarse breadcrumbs.

In a separate bowl beat milk, cream, egg yolk, orange essence and orange zest. Add sifted ingredients, working quickly to form a dough. Do not overmix. If the dough feels sticky, add a little more flour.
** (From esperience, I find sticky dough produces fluffier scones so I just left it at its stickyness.)

Roll the dough out on a floured surface to a thickness of 1 cm. Cut out circles with an 8-cm round cookie cutter. (Or just cut into triangles to prevent it from tough.)

Arrange the scone on a greased baking tray. Brush with beaten egg and bake at 200C/390F for 15 -18 minutes or until golden.