From the recipe box of travel writer Carole Terwilliger Meyers.
These are usually in the array of goodies featured in the stupendous breakfast buffet each morning at Elk Cove Inn, located just south of Mendocino in the teeny town of Elk. Since I have a bountifully producing Meyer lemon tree, I’ve also changed them to Lemon Scones with great success.
½ cup butter, room temperature
1¾ cup flour
Mix in large bowl using a pastry cutter or your hands, until it resembles coarse meal.
1½ tsp. baking powder
½ tsp. baking soda
1/3 cup sugar
grated zest of 1 orange
Add to mix and combine well.
½ cup orange juice
1 egg, beaten
Combine. Drop in 12 equal mounds onto a greased cookie sheet. Or do as they usually do at the inn and divide into 24 mounds, so you “don’t have to make a commitment,” as inn owner Elaine Bryant enthuses.
375 degrees, 12-15 minutes, or until golden brown. Cool.
½ cup confectioner’s powdered sugar
1 Tbl. orange juice
Mix until smooth. Spread a dab of glaze on each. Sprinkle with more powdered sugar. Serve.
Makes 1 (or 2) dozen.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)