As I write this, the quarantine is getting to me so I decided to bake everything that could ever be baked. and we just ran out of flour. So there’s that. Judging by all the muffin posts on Facebook, I am not alone in the baking frenzy. Perhaps this is what happens when mothers are stuck inside.

Berry Scones with Orange Essence Glaze

INGREDIENTS

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter grated
1 egg
4 tablespoons granulated sugar
3/4 cup whole milk
1 tablespoon vanilla extract1 3/4 cups fresh or frozen berries

Orange Glaze

1/3 cup milk
2 tablespoons butter
1/2 teaspoon sweet orange essential oil (food grade)
1 cup powdered sugar

Scones
Preheat the oven to 400° F. Line 2 baking sheets with parchment paper.In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Pull your butter from the fridge and grate it on a grater. A box grater is the easiest. You want it cold, trust me.

Add the butter and gently mix it into the dry ingredients with your fingers. Add the egg, milk and vanilla. Mix by hand until just combined. Do not to over-mix! It will change the resulting texture of your scones.
Add berries and fold them gently into the dough. They will stay together better if they are frozen.Plop the dough onto a floured counter and hand-pat it into a thick block.
Cut the block down into smaller squares of about two inches. I used a plastic pizza cutter so I can do it right on the countertop.
Place small squares onto parchment with a couple inches in between.Bake 15 to 18 minutes, letting the scones turn golden on the edges.
Let the scones cool.Orange Glaze

Put milk and butter in a saucepan over medium heat. Bring it to just before a simmer.  Remove from the heat and add the orange oil. Stir calmly for 60 seconds.  Stir in the the powdered sugar, adding water if needed to thin the glaze. Drizzle the glaze over each scone. The glaze makes these nice and messy!