Orange and sour-cream drop shortcakes

Orange and sour-cream drop shortcakes

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
orange juice, raw
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
Preheat oven to 425F and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda and salt.
Blend in the butter until mixture resembles coarse oatmeal.
Use hands for this.
In a small bowl whsk together the zest, sour cream and milk.
Add to the flour mixture.
Stir mixture until it jsut forms a soft and sticky dough.
Drop dough into 14 mounds at 1 inch intervals onto prepared baking sheets.
Pat dough to 1/2 inch thinkness and bake for 12 to 15 minutes or until pale golden.
Transfer to a rack and cool.