A scone.

I like to describe it as a sweet and doughy version of a biscuit. Upon researching for two days I discovered that scones should traditionally be round, tall, and only slightly sweet. Shocking. I've only ever come into acquaintance with those triangle shaped sugar coated things with more sugary stuff inside that they sell at that very popular coffee place that I work at. Round, tall, slightly sweet. I can dig that. Orange style. I used Ina Garten's Cranberry Orange Scone recipe as a semi guideline for measurements and such but in the end my hands discovered my heart's own twist.

yields 12-16 scones
scones
4 1/2 cups flour
1/3 cup sugar
2 tablespoons baking powder
2 tsp salt
1 tbsp orange zest
1 tbsp canola oil
4 tbsp margarine
2 tbsp flax eggs
1 cup soy cream

orange icing
2 cups powdered sugar
1/4 cup orange juice

- preheat oven to 400 degrees
- in a large bowl combine flour, sugar, powder, salt, and orange zest
- add margarine and mix with hands until butter is the size of peas
- add the oil, cream, and flax until blended
- place dough onto a floured surface and form into a ball
- with a floured rolling pin, roll dough 3/4" thick, and cut into circles using a cookie cutter or glass
- place scones on a pan lined with parchment paper and bake for 20 minutes, allow to cool completely before icing
- mix together the powdered sugar and orange juice until a thick goop is formed, dip each scone into the icing and place on a wire rack until the icing is set. After a few minutes dip again