CRANBERRY-TANGERINE SCONES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the butter into small pieces and add, along with the shortening, to the flour mixture.
• Using two butter knives, a pastry blender or (my favorite) your hands, work the butter and shortening into the flour mixture until the mixture resemble coarse crumbs.
• In a small bowl, beat the egg and then mix in the heavy cream and tangerine zest.
• Create a well in the dry mixture, then pour the cream mixture in.
• Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
• Turn the scone dough out onto a floured board, and gently knead it together enough to form one cohesive chunk of dough.
• Work the dough into a round disc shape about 3/4 inch thick.
• Cut the disc into 8 wedges.
• Place the wedges on an ungreased cookie sheet.
• Bake for 15 - 17 minutes or until the scones just begin to brown.
• Pull from the oven and let rest on the cookie sheet for about 5 minutes, then carefully transfer to a wire rack. Allow to cool about 10 minutes.
• Make the glaze! In a small bowl, whisk together the powdered sugar and tangerine juice.
• Using a spoon, drizzle the glaze over the scones. Let cool and serve.