2 tablespoons fresh squeezed orange juice (from about half a large orange)
Instructions
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a medium sized bowl, whisk together orange zest, ricotta, half and half, egg, and vanilla. Set aside
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a box grater, grate the frozen butter into the flour (just like you would grate cheese). Using a pastry cutter or your fingers, combine the grated butter with the flour mixture until it is a coarse sand consistency.
Pour previously prepared wet ingredients over the butter/flour mixture. Gently stir together until a dough begins to form. Try not to overwork it. Dump onto prepared pan, and then form into a circle, about 8 inches in diameter. Using a sharp knife, cut into 8 equally sized wedges, separating the wedges a little and arranging them on the pan.
Place in preheated oven and bake until cooked and a light golden color, about 15-18 minutes. Remove from oven and cool slightly.
While scones cook, make the glaze. Stir together powdered sugar, 1 tablespoon half and half, and orange juice. Pour over warm, but not hot scones. Let cool then serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/orange-ricotta-scones/