Q: Can I make these cookies ahead of time?

A: Yes! They can be made ahead and stored for up to 3 days.

Q: What are some gluten-free substitutes?

A: Use gluten-free all-purpose flour as a one-to-one substitute.

A: Absolutely! Lemon or lime zest and juice work well in this recipe.

A: They should be lightly golden and firm to the touch.

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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix the flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In another bowl, whisk together the heavy cream, egg, orange zest, orange juice, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Turn the dough onto a lightly floured surface and shape into a large rectangle. Cut into desired sizes or shapes.
Place the scone cookies on the prepared baking sheet.
Bake for 15-18 minutes or until lightly golden.
Allow to cool slightly before serving.

For a healthier version, use whole wheat flour and reduce the sugar slightly. Pair with tea or coffee for best experience.