Orange Cream Scones

2 cups all purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
Finely grated peel from 1 orange
1/4 cup cold butter
2 eggs, whisked
1/2 cup sour cream
2 Tbsp. milk

Preheat oven to 375°. Combine dry ingredients and grated orange peel in food processor fitted with a metal blade. Whirl until blended, about 20 seconds. Cut butter into cubes and add. Whirl with on and off motion until mixture resembles course meal; pour into mixing bowl.

Stir in whisked eggs and sour cream just until ingredients are moistened. Turn dough onto lightly floured surface and knead gently for about 2 minutes. Roll out dough to 3/4″ thickness.

Cut out scones using a 3″ cookie cutter. Place on a greased baking sheet. Brush tops with milk and bake for 15 to 17 minutes or until tops are golden and crusty. Remove to a rack to cool. Makes 8 scones.