12tablespoonschilled buttercut into 1/2-inch cubes
2/3cupwhite chocolate chips
1/3cuppecan bits
1tablespoonsNielsen-Massey organic pure orange extract
1cuphalf and halfplus 1/4 cup for brushing tops of scones
For orange glaze
3/4cupconfectioners' sugar
1teaspoonsNielsen-Massey organic pure orange extract
2 - 3tablespoonsmilk
Instructions
Preheat oven to 400 degrees F. Line 2 baking sheets with Silpat mats or parchment paper.
Combine flour, sugar, baking powder, salt, and baking soda in a medium bowl. Stir with a whisk. Mix in orange zest.
Add in butter cubes and cut in with a pastry blender or two forks. Add in pecan bits and white chocolate chips.
Measure out 1 cup of half and half and add Nielsen-Massey organic pure orange extract. Add to flour mixture, mixing with a fork until moist and clumps form. Turn dough out onto a lightly floured board and knead until dough holds together. Form into a ball.
Cut dough in half and pat each half into 1-inch thick rounds. Cut each round into 4 wedges, then cut each wedge in half so you have 8 wedges from each one.
Place on prepared baking sheets about 2 inches apart.
Brush tops of scones with remaining half and half.
Bake at 400 degrees F. until tops of scones are golden brown, about 12 - 15 minutes. Remove from oven and let set on baking sheet 5 minutes before removing to a cooling rack to cool completely.
To make the orange glaze: Combine glaze ingredients in a small bowl and mix until smooth and desired consistency is reached. Drizzle over cooled scones.