•3 cups unbleached flour
•1 Tbsp baking powder
•1/2 tsp salt
•1/3 cup sugar
•1 stick butter
•2 eggs
•1/4 cup milk
•1/4 cup half and half
•1/8 cup orange juice
•2 tsp orange zest
For the topping:

•2 Tbsp orange juice
•2 tsp granulated sugar

Preheat the oven to 425 degrees. In a large mixing bowl, mix together the flour, baking powder, salt, and sugar. Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients.

In another large bowl, whisk together the eggs, milk, half and half, orange juice, and orange zest.

Whisk the dry ingredients into the wet ingredients
Turn the dough out on to a floured surface and knead to combine. Separate the dough into halves. Shape each half of the dough into a circle and then cut each half into four or six wedges. Pull the wedges apart just a bit and then brush with orange juice. Sprinkle with the granulated sugar.
Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them right in the oven. Bake for 15-20 minutes or until golden brown. When the scones are done, remove them to a wire rack to cool. I served these warm with butter and home made Mandarin Orang Jam.

From Sugar Crafters Blog
http://sugarcrafter.net/2011/01/14/orange-scones/#more-5958
These scones just screamed at me to be made for the Mandarine Orange Jam that I made a few days before I stumbled across the recipe. They were a perfect pairing and a delight to everyone who tried them.