Petite Vanilla and Orange Scones

Preheat oven to 400 F. Grease a large, heavy baking sheet with cooking spray and set it aside.

Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Stir in the orange zest. Rub the butter into the dry ingredients with your fingers until the mixture resembles fine crumbs. Make a well in the center and set aside.

In a medium sized bowl combine the milk/cream, beaten egg yolk, and vanilla. Pour the wet ingredients into the well in the center of the dry ingredients.

Using a wooden spoon, combine all the ingredients just until the dough comes together. Transfer the dough onto a lightly floured surface and knead the dough three or four times, then form two equal-sized dough balls.

Flatten each ball into a disk about 3/4-inch thick, then cut each dough-ball into 8 wedges. If possible, use a pizza cutter.

Put all the pieces on the prepared baking sheet, leaving about 1/4-inch space between them. Brush the tops of each scone with milk. Bake the scones for 15 to 18 minutes, or until golden brown. Remove them from the oven and let them cool on the pan for a few minutes and then transfer the scones to a wire rack.

In the meantime, make the glaze. Combine all the glaze ingredients in a small mixing bowl and whisk until thoroughly combined.

When the scones have completely cooled, drizzle each scone generously with the prepared glaze.