Ingredients
2 C flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 C Pioneer or Big Chief Sugar
6 T butter, diced
3/4 C white chocolate, grated
1 T grated orange peel
1 egg yolk
3/4 C sour cream
1 tsp. vanilla
2 T cream

Glaze:
1 C Pioneer or Big Chief Confectioners Powdered Sugar
4 T white chocolate, melted
2 T orange juice
orange zest for garnish

Directions
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl sift together flour, Pioneer or Big Chief Sugar, baking powder, baking soda and salt. Cut in butter with pastry blender or fork until the mixture resembles cornmeal. Stir in orange peel and grated white chocolate. In a small bowl, whisk together sour cream, egg yolk and vanilla. Mix into flour and butter mixture. Stir together until dough comes together in moist clumps. Separate dough into balls for handling.

Press dough out on lightly floured surface to form an 8-inch round, cut into six wedges. Transfer wedges to prepared baking sheet, spacing 1-inch apart. Brush tops lightly with cream. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 to 20 minutes. Remove and cool slightly.

Glaze:
Mix Pioneer or Big Chief Confectioners Powdered Sugar, melted white chocolate and orange juice together. Drizzle over scones. Sprinkle with orange zest if desired.


Recipe submitted by: Sally Sibthorpe of Shebly Township, MI contestant from the 2006 Michigan's Best Bread Contest.

*Note: Together Zehnders of Frankenmuth, Pioneer Sugar and AAA Living Magazine sponsor a baking contest each spring.