Cream Scones

2 C. flour
1/3 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 C. currants (opt.)
1 C. heavy cream

Preheat oven to 425 degrees. Stir together first 5 ingred. Gradually stirn in cream. Gather dough together and knead lightly on a floured board; this will start off seeming impossible, but don't give up. Pat out to 1/2" thick. Cut w/ a 2" heart-shaped cookie cutter dipped in flour. Arrange on ungreased cookie sheet. Bake 10-12 minutes until golden brown. You can glaze them with a creamy mixture of 1/2 C. powdered sugar, 1 tsp. orange zest and about 1 Tbsp. fresh o.j. or serve hot with Orange Butter:

With a wooden spoon beat together 1 stick of unsalted butter(softened), 2 Tbsp. frozen o.j. concentrate, zest of 1/2 orange, 1/4 C. + 1 Tbsp. powdered sugar. Spoon into ramekin and smooth top.

Corn Bread with Bee Butter

1 egg
1 C. whole milk
1 Tbsp. orange zest, finely grated
3 Tbsp. butter, melted
1 1/4 C. flour
3/4 C. cornmeal
1/4 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger

Preheat oven to 400 degrees. In a small bowl, whisk egg well; stir in milk and zest and set aside. Melt butter. Sift together dry ingredients and mix well. Stir in milk mixture and butter and pour into buttered 8" square pan. Bake 20-25 min. until knife comes out clean. Serve hot with bee butter:

Cream together 1 stick of butter and 2 Tbsp. honey. Spread on hot corn bread.