Orange Scones

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter, 1/2 inch cubes
1 extra large egg, lightly beaten
1/2 cup heavy cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest

Preheat oven to 425F.
Mix dry ingredients in food processor.
Add butter and process to cornmeal consistency.
Dump into bowl, add egg and cream and mix with fork until just blended.
Knead dough for 1 minute and roll to 8 x 4 inch rectangle.
Brush dough with melted butter, sprinkle with sugar and zest.
Roll up jelly roll fashion, seal seam.
Cut into 5 even pieces.
Place cut side down on parchment lined sheet pan.
Press slightly to flatten.

Bake 12 to 15 minutes or until golden.
Serving Ideas: Serve with berries and whipped cream.

Source of recipe: Berries: A Country Garden Cookbook

Orange Scones