That’s right, and that somebody is me! *grin* Well, summer school is over, and I have something like, four weeks, before the school year starts. I’m thinking, what better way to spend my vacation than to exhaust the oven and the stand mixer?! I’m on a sugar high right now, and I have yet to come down! <3

Earlier I baked, what I think, are the yummiest scones I have ever tasted. Seriously. It has just the right hint of orange, and it's not too sweet nor too salty. Just the way a scone should be. Oh, did I also mention how flaky it is? Oh. My. Gawd. It crumbles just before you bite it, and then it melts in your mouth. Heaven! Plus I added some mixed berries, mmm! I can't wait to have them again for breakfast! Or snack. You know what, I think I will have one now. I can’t help myself. It’s just THAT darn good.

Mixed Berry Orange Scones

4 cups, plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried mixed berries (cranberries, blueberries, strawberries, and raspberries)
1 egg beaten with 2 tablespoons water or milk (for egg wash)

Directions:

1. Preheat the oven to 400ºF.

2. In the bowl of an electric mixer, mix flour, sugar, baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.

3. Combine the eggs and heavy cream. With the mixer on low speed, slowly pour egg and cream mixture into the flour and butter mixture. Mix until just blended. (The dough will look lumpy.) Combine the dried mixed berries and the remaining flour, and add to the dough. Mix on low speed until blended.

4. Use an ice cream scoop to drop dough on baking sheet lined with parchment paper, about 2 inches apart. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. (Or until a toothpick inserted in the center comes out clean.)

*Good to know: The scones will be firm to the touch. Allow the scones to cool for 15 minutes before frosting. Whisk together 1/2 cup confectioners’ sugar and 4 teaspoons freshly squeezed orange juice, and drizzle over the scones.

Source: Adapted from Ina Garten’s Cranberry Orange Scones