The Beauty of Fall in the Illinois Valley Boomers
Also:
• A longtime sports writer reflects on his career
• Cranberry recipes for fall and winter
• Slow down the pace at Hungry World Farm
The Magic of October
My favorite month is finally almost here, and I’m ready for sweater weather, Halloween decorations, pumpkin spice, and brisk temperatures.
My love for October started when I was a little girl. I would constantly go outside to rake the colorful leaves in my yard into a heaping pile and then jump in them. I would daydream about what my Halloween costume might be, even though deep down, I knew I would not be whatever costume I’d dreamed up because I would have to stick to whatever plastic mask they had for sale at a nearby store.
Even in my younger years, I loved everything about October – and that’s never changed. Of course, I no longer go trick-or-treating, but I still wear costumes for the area’s Witches Nights Out, for costume parties, and to get in the spirit when I hand out candy on Halloween night. All the costumes I didn’t get to buy when I was younger are the things I sometimes splurge on now.
My house will always be open to trickor-treaters on Halloween, and if the
weather cooperates, my husband and I sit outside in our driveway to hand out candy and offer a few mild scares for the older children. While I no longer jump in leaf piles, I love sitting on my deck with a cup of tea and watching the leaves fall.
I’m always searching for new local places to visit in October. In recent years, my family has started a tradition of going to the annual Spoon River Drive. It’s fun to stop at the food trucks, shop, and see all the colors on the trees.
There are many great ways to spend a fall day in the Illinois Valley. Whether you’re a hardcore October fanatic or are simply counting down the days until Christmas, I hope you take some time this month to indulge in some of your favorite fall activities.
Best wishes, Shannon Serpette Niche Editor
‘Things Happen for a Reason’ 4
In March 1986, Kevin Hieronymus found his home – Princeton.
Places in the Illinois Valley to Visit This Fall 9
There are plenty of fun and beautiful spots to visit during the fall months.
Not Just A Farm 14
Gardening, animals, education, pizza, peace all part of Hungry World Farm.
Berry Delicious 18
Cranberries offer a pop of color and lots of nutrition.
General Manager/ Advertising Director Jeanette Smith jmsmith@shawmedia.com
Niche Editor Shannon Serpette sserpette@shawmedia.com
Writers Brandon LaChance Shannon Serpette
Photographer Scott Anderson
Designer Liz Klein
PHOTO BY SCOTT ANDERSON
‘Things Happen for a Reason’
Story by Brandon LaChance
All photos contributed
Kevin Hieronymus will never forget his father Lynn’s words of wisdom: “Things happen for a reason.”
At the time, a once-promising opportunity to work for a newspaper in St. Louis ended abruptly and without warning. A few months later, and after the conversation with his father, Hieronymus found his
home for the last 38 years – Princeton.
“I didn’t know where Princeton or Bureau County was until I applied for the sports editor job at the Bureau County Republican,” Hieronymus said. “Before I got married, I thought about leaving (the job and the area) a few times. But I was happy here. Then I met a local girl, Kami
Above: Kevin grew up a St. Louis Cardinals fan and was more than happy to have his daughters Brynn and Brooke in red Cardinals gear. However, Kami, Kevin’s wife, is loyal to blue and the Chicago Cubs.
Hieronymus from LaMoille, put my roots down, and the rest is history. She blessed me with two girls, Brooke and Brynn. They got to school age, and I never wanted to leave. Kami was the Bureau County Clerk for 20-plus years and was in the office for 30 years.”
Hieronymus loves small-town living, so life in Bureau County suits him.
“Princeton is bigger than my hometown, but it has the same small-town feel. It’s the everyone-knows-your-name kind of thing. It’s pretty cool. It’s a great place to raise children with good small-town, rural values. Plus, I’d never want to work for a city paper. I’m a small-town boy,” he said.
Hieronymus grew up in Atlanta, Illinois, which has a population of 1,637 (according to the 2022 census); a few thousand less than Princeton’s 7,721.
Sports were his life from Day 1. He wanted to watch the Pittsburgh Steelers, play ball like his favorite St. Louis Cardinals, and absorb all he could from every court and field containing athletic competition.
He played sports at Atlanta grade school and Olympia High School before graduating in 1979 and attending Illinois State University in search of a teaching degree. However, he found journalism along the way.
“I didn’t even think of sports writing initially. I went to Illinois State to become a teacher and a coach. I grew up living and dying sports. I thought I’d be a coach because I had a really cool coach in Atlanta grade school, Norm Mueller. I wanted to be like Norm,” Hieronymus said.
“I got my teaching degree, but along the way, I started writing for The Daily Vidette, the student newspaper at ISU. My interest was piqued because we had a journalism class in high school. I thought I’d whet my appetite. They gave me rugby as my first assignment for a trial story,” he said. “I had no idea what rugby was. Looking back, it was probably a good thing because I had to ask a lot of questions. I had to ask the players what they were doing. I guess I did a good enough job because I got the job.”
The ISU paper was his gig for all four of his college years while taking classes to be a teacher. When he graduated, he had a double major in teaching and journalism.
After graduating from ISU in 1983, he was a substitute teacher in multiple districts in the Atlanta area. In the spring of 1984, he became a sports writer for the Tazewell News in Morton for two years where he covered the Morton High School state championship baseball team in 1984 and the Washington High School football champions in 1985.
Kevin Hieronymus (left) grew up playing sports with his friend, Kip Cheek. Neither one of them predicted they were going to be sports writers. However, Cheek helped Hieronymus get a job at the Bureau County Republican on Nov. 4, 1986, and he hasn’t left yet.
Hieronymus was keeping the Atlanta sports writing tradition alive.
“We might be tiny, but we’re mighty. We have four sports writers from Atlanta. My good friend Kip Cheek, Randy Kindred, who is three years older than us, and a bigtime name, someone I call the Babe Ruth of sports writers, Dave Kindred. The Kindreds are distantly related. I used to read all of Dave’s columns in the Sporting News. He wrote in Atlanta and with the Washington Post,” Hieronymus said.
“I was always in awe. This guy was writing in the Sporting News, and we’re from the same little town. He’s retired and lives in central Illinois. I’ve talked with him a few times. The four of us met two years ago in Atlanta for the first time. That was pretty cool,” he said.
In March 1986, a high and a low came within a two-week period.
Hieronymus was hired to be a sportswriter for the St. Louis Daily News. The
See HIERONYMUS page 6
Hieronymus
PAGE 5
brand-new newspaper was open for two weeks before it closed its doors on the opening day of the 1986 MLB season.
With the help of his dad’s words of wisdom and being close friends with Cheek, who took a job at a newspaper in LaSalle County in 1984, he finally found the location he would call home for the next 38 years.
“I had thoughts of getting into teaching a couple of times and did look into it. But I decided to stay at the paper,” Hieronymus said. “I’m in the right place. I was bummed when the St. Louis paper didn’t work out. My dad’s words of wisdom were, ‘Things happen for a reason.’ I learned my plan wasn’t God’s plan, and he had a better plan for me. That was Princeton, Illinois, and the Bureau County Republican.”
The plan proved to be much more than a few sports story bylines.
BCR co-worker Stephanie Cartwright thought Kevin would be a good match for her cousin Kami, who was from LaMoille.
They’ve been friends, dated, got married, and had two daughters since then. Brooke is now 27, a 2020 graduate of Cedarville University in Cedarville, Ohio, and currently works for the Wright-Patterson Air Force Base in Dayton Ohio, while Brynn, 22, is a senior at Cedarville University in pursuit of a teaching degree.
Kevin calls his youngest a chip off the old block, not only because she wants to be a teacher but because she is a die-hard Cardinals and Steelers fan like her father.
“Since Kami and I were both kind of in the public
The Hieronymus family checked out a Caitlin Clark, Indiana Fever game in July 2024. Kevin (left) has spread his love of sports with his kids Brooke and Brynn, and his wife Kami has always enjoyed road trips and family time.
eye being the country clerk and the town’s sportswriter, I’m sure the girls got tired of hearing, ‘Oh, you must be Kami’s daughter,’ or ‘Kevin must be your dad,’” Hieronymus said. “I think they dealt with it their whole life. They were kids, so I’m sure it bothered them a little
bit. But they laughed it off and said, ‘I’ve heard that before.’”
Although Hieronymus traded teaching for writing, one part of his original plan still happened – coaching. Hieronymus coached a Princeton Little League baseball team for 12 years
before he and Kami had their girls. Then he coached the girls in multiple sports throughout their entire childhood from youth, to junior high, to high school. In 35 years of coaching, Hieronymus estimates he led 50 teams and 500 kids. Things happen for a reason.
SHELTERED CARE
Places in the Illinois Valley to Visit This Fall
The Illinois Valley may not have huge skyscrapers or amusement parks with rides for thrill seekers. However, there are plenty of fun and beautiful spots to visit during the fall months when the leaves change colors and the temperature dips.
Here are a few Illinois Valley favorites you should visit to enjoy the sights, sounds, and smells of fall. These spots only offer a starting point – there are many more outstanding places to spend a fall day in this area.
BAKER LAKE PARK
This park in Peru offers a little bit of everything. If you’re into fishing, there is a long and wide lake waiting for your cast. If you’re trying to add steps to your FitBit, there is a one-mile paved walking path around the lake to help you reach your daily step count.
Baker Lake Park also offers space for picnics with family and friends and has shelters for birthday parties. Plus, there are activities for the youth on the playground equipment and for teenagers and adults with the disc golf course.
BOGGIO’S ORCHARD & PRODUCE
Boggio’s Orchard and Produce has been in business for over 30 years. Original owners Keith and Denise Boggio sold the orchard in 2023. However, it’s still family-owned as the new heads of Boggio’s are Joe Migliorini, Keith and Denise’s nephew, and his wife Christine.
Boggio’s fun areas for kids include bounce
Story by Brandon LaChance
A view of the Lake Falls last year at Matthiessen State Park.
PHOTO BY SCOTT ANDERSON
FROM PAGE 9
houses, slides, and races. There are also farm animals to pet and a camel named Karamel.
The fun doesn’t stop or start with the children since there are multiple enjoyable options for adults, too.
Need pumpkins, squash, or gourds for decoration? Seasonings for your family’s favorite fall meals? A maze to get lost in with your kids? A hayride to look at the hundreds of trees producing different types of apples? Boggio’s has you covered at 12087 Hwy 71 in Granville.
COUNTRY KIDS FARM MARKET
Country Kids Farm Market, a product of Michelini Farms, is located at 4301 Plank Road, Peru. The mission of the farm and the market is to be family first. Steve and Laura Michelini planted their first fields of sweet corn on their farms with the intention of sharing it with the community. Each year, they have expanded and have become a staple in the community through the summer and the fall.
The expansion has led Laura and daughter, Kelsey Brannan, to develop a family-friendly atmosphere, which has become popular with families throughout the Illinois Valley.
“We take the kids to Country Kids every year,” said Laura Robison, a parent of two young children. “Our kids always have fun playing and picking out pumpkins. I love their convenient location.”
One of Country Kids’ biggest events during the year is their Fall Festival, which offers children plenty of activities and games.
DIXON
WATERFOWL REFUGE
The Sue and Wes Dixon Refuge includes 3,100 acres of riverine wetland in Putnam County. With the wetland, or surrounding the wetland, are trails, animals, and beautiful scenery.
“It is a beautiful area where you get the opportunity to see deer and other wildlife on the walking paths,” said lifelong Putnam Country resident Robin Spratt. “We parked there in July, and my son, Dylan, and I walked the trail. We saw deer, raccoons, beavers, pelicans, sandhill cranes, and all different types of ducks and geese. We saw all of those animals and birds in a 45-minute walk. It’s very rustic and you feel undisturbed
See FALL page 12
This aerial view shows the fall colors over Eagle Cliff at Starved Rock State Park.
PHOTO BY SCOTT ANDERSON
Fall
FROM PAGE 10
walking the trails.”
In 2024, the Illinois Audubon Society named the site an Important Bird Area of Illinois. In 2005, the Dixon Waterfowl Refuge was named the United States’ 35th Wetland of International Importance.
MATTHIESSEN STATE PARK
Sometimes known as Starved Rock State Park’s little brother or sister, Matthiessen pulls its own weight in terms of being an enjoyable and breathtaking place to be.
Located in Oglesby, there are hiking/walking trails, waterfalls, picnic tables, barbecue grills, camping, equestrian trails, fishing, geocaching, hunting, bike trails, and more.
“If I’m going out in the wilderness or want to be surrounded by Mother Nature, I choose Matthiessen State Park first because of the waterfalls and the fall scenery,” said Max Evans-See, 37, of Mendota, who has three boys. “My sons and I look for birds like hawks. We love hiking down the trails and when we get to the waterfalls, it’s a good place for a short swim. In the fall, the trees are filled with all sorts of colors and it’s just an amazing sight to see.”
The park was named after Frederick William Matthiessen, an industrialist and philanthropist from LaSalle. He purchased the land in the 19th century and operated it as a privately-owned park before he passed away and the park was donated to the State of Illinois. It was renamed Matthiessen State Park in 1943.
STARVED ROCK STATE PARK
Up the road a few miles in Oglesby is Starved Rock State Park. It was voted the No. 1 attraction in the State of Illinois in 2023 and is a spectacular spot to visit in the fall. It includes miles of trails, fishing, boating, and views to take photos of bald eagles and other amazing wildlife.
“The colors are changing, and everything is so vibrant. The nature is so crisp and clean because you can tell the seasons are changing,” said Jennifer Robinson, who has lived in the Illinois Valley for 44 years. “It’s extremely peaceful. It’s cooler to hike in the fall because it’s not as hot as it is in the summer. You can stay on the trails longer and enjoy the fresh air.”
There is a Visitor Center, open daily, which allows you to learn the history of the park.
Matthiessen State Park is just one of many places in the Illinois Valley where you can walk around and enjoy the gorgeous colors of fall.
PHOTO
BY SCOTT ANDERSON
With 175 acres of land, Hungry World Farm has plenty of landscape for tours and adventures.
Not Just A Farm
Gardening, animals, education, pizza, peace all part of Hungry World Farm
Story by Brandon LaChance
All photos contributed
Sam Ingersoll had a life-changing thought in early 2024, and it led him to create a life for himself at Hungry World Farm in Tiskilwa.
He had worked in the corporate, big business world, where he worked with celebrities and companies in the business, marketing world. He had moved all over the country, including the Chicago suburbs, Iowa City, and Los Angeles.
Now, he just wanted to come home and redevelop life for himself and two of his children.
“I grew up in Bureau County in the 1980s. I was a member of the Tiskilwa High School Class of 1990,” said Ingersoll, who was scheduled to be on Season 3 of The Apprentice but backed out because of family obligations. “I moved to Peoria and got a degree from Yale University. I did a lot of business and marketing
work. I had a 10-year stint helping turn around struggling non-profit organizations. I was turning 50 and was going through some changes in my life. I decided I was most connected, the place I was connected to the most on Earth was this farm. It’s the last place I felt a really strong sense of community. With that said, I came home to run the farm that I grew up on.
“When my family came here in the 1980s, those were my formative years. As I moved around the country and my life was focused on my spouse’s (now divorced) career, I didn’t have time for friends. I was busy raising kids and trying to work full-time from home. No matter where we lived, I didn’t have time to develop friendships,” he said.
He realized he wanted a different lifestyle, and he wanted his family to experience that as well.
“Hungry World Farm is a 175-acre educational non-profit farm. We try to provide experiences to people that educate and inspire them on regenerative agriculture, allow them to connect more deeply to people they love and to connect to nature.”
— Sam Ingersoll —
“Over the last 15 to 20 years, I’ve lived a pretty affluent lifestyle in an air-conditioned box, going from air-conditioned box to air-conditioned box. I did not want my 6-year-old son to grow up that way with high-pressured schools and high-pressured sports,” Ingersoll said. “I brought him with me to the farm to create a different way of life.”
Ingersoll, who has been Hungry World Farm’s executive director since May 2024, has lived on the farm since June 2024, and has been on the board for a little over a year. He remembered his childhood when life was wholesome, calm, and simple. He wanted to share those aspects of life with his two sons, Gabriel and Matthew, who both have special needs.
Ingersoll and his ex-wife split their four children as Emma, 20, and Ethan, 14, stayed with their mother.
“Gabriel and Matthew came with me because it’s a special place where I can work and still be with them, which is part of the
mission of the farm is to enable people to have a space to connect with the people they love and to nature,” Ingersoll said.
From the 1970s to 2017, the farm was an intentional Christian community called Plow Creek Fellowship. People could pick organic fruits and vegetables and witness organic gardening. Now, it is much, much more.
“Hungry World Farm is a 175-acre educational non-profit farm. We try to provide experiences to people that educate and inspire them on regenerative agriculture, allow them to connect more deeply to people they love and to connect to nature,” Ingersoll said. “We do this a number of different ways. We have an incredible market garden that distributed 26,000 pounds of produce to area food banks in 2023.
“We also sell eggs off of the farm. We take produce to farmer’s markets. The food we produce, because it’s done in a regenerative chemical-free way, we believe has a much
See FARM page 16
There are too many trees on the farm not to have creative projects to do with them when they fall.
Farm
FROM PAGE 15
higher nutritional value,” he said.
For roughly seven years, the farm had sheep, goats, and cows for education and regenerative farming purposes. After a few down years caused by a drought year and labor shortage, Hungry World Farm is revitalizing the program.
“We are rebooting our livestock operation with our new livestock family. We’ve restarted our beef cattle herd,” Ingersoll said. “We have five female cows, and we anticipate the herd will grow to around 90. We have about 40 sheep, and the herd will probably increase to 200 to 300. We have 100 egg-laying chickens that will probably push to 200, at least. If some contracts come through, we’ll start meat chickens.
“The livestock operation is focused on grazing and raising animals in ways that restore the environment. We believe if animals are grazed properly, they can help rebuild topsoil, contribute to the biodiversity of plants and what’s under the soil, improve water sheds, cleanse the water, and also help
plants capture carbon and store it in the soil where it should be.”
The farm has five full-time employees who live on the farm with their families – Ingersoll, the livestock manager, the food service director, maintenance, and the land program specialist.
Plus, there are plenty of part-time helpers and Airbnb visitors.
“Some farms just farm. Some educators just do education. Others just have restaurants. We think in an integrated way about how we’re living and the kind of experiences we’re providing for visitors. We think 2 + 2 + 2 doesn’t equal six. It equals nine or 15 in terms of the experience people have,” Ingersoll said.
“When people can come and see our gardens, and how they’re focused on soil health and how the produce is grown in a regenerative way, see our animals eat the eggs that are produced in a regenerative way, that changes the experience,” he said. “When they can stay overnight, not just visit, and really absorb what we’re doing and how we’re doing it, the experience becomes even more powerful.”
Hungry World Farm serves as a restaurant as well, serving wood-fired pizzas on Friday nights and breakfast on Saturday mornings from March until October.
Hungry World Farm has a marketing garden that provides produce for all, including the 26,000 pounds it sent to food banks in 2023.
The farm is revitalizing its livestock operation, but it wouldn’t be a farm without a cat or two.
PUTNAM COUNTY COMMUNITY CENTER
Berry Delicious
Cranberries offer a pop of color and lots of nutrition
By Shannon Serpette
Cranberries might be a favorite side dish at Thanksgiving dinners, but these tart berries are great all year long. Grown in freshwater bogs, cranberries have been used in many ways throughout history – as food, as medicine, and as a dye for fabric by Native Americans. It’s an impressive source of vitamin C, vitamin A, manganese, copper, and vitamin E. Since October is National Cranberry Month, it’s an excellent time to share these outstanding cranberry recipes.
Cranberry Sauce
INGREDIENTS
12 ounces cranberries
1 cup white sugar
1 cup orange juice (if you prefer a thicker sauce, use 1/2 cup instead)
DIRECTIONS
Dissolve the sugar in the orange juice by placing it in a pan on medium heat. Add in the cranberries and continue cooking the mixture until the cranberries start to pop, which takes about 10 minutes. Remove it from the heat and allow it to cool.
INGREDIENTS
1 package (6 ounces) cherry gelatin
1 and 1/2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1 can (14 ounces) whole-berry cranberry sauce
1 and 1/2 cups seedless red grapes, cut in half 1/4 cup chopped pecans
DIRECTIONS
In a big bowl, dissolve the gelatin in the boiling water. Add in the pineapple and cranberry sauce, stirring gently. Refrigerate for 30 minutes, and then stir in grapes and pecans. Pour into a serving dish and refrigerate until firm.
Cranberry Gelatin Salad
Bacon-Wrapped Cranberry Pork
INGREDIENTS
A one-pound pork tenderloin, trimmed
Kosher salt and black pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh rosemary
1 teaspoon chopped fresh sage leaves
1 tablespoon breadcrumbs
1/4 cup chopped toasted walnuts
1/4 chopped dried cranberries
1 pinch cayenne pepper
4 strips thinly sliced bacon
For pan sauce:
2/3 cup white wine
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons cold butter
Kosher salt and black pepper
DIRECTIONS
Slice the tenderloin down the middle, lengthwise, making sure you don’t cut it all the way through. Spread the two sides open like a book.
Using two pieces of plastic wrap over the tenderloin, flatten the tenderloin using a meat pounder until it reaches 1/4-inch thickness. Sprinkle generously with the salt and pepper, and spread two teaspoons of Dijon over the tenderloin. Sprinkle the rosemary and sage over the top and then spread the breadcrumbs over the surface. Finally, distribute the walnuts and cranberries on top of the meat.
Fold the ends in about one inch, and then roll the tenderloin up from the long side as tightly as you can, forming a tube. Wrap it in plastic and refrigerator for one hour.
Preheat the oven to 450 degrees, and line a baking sheet with foil. Unwrap the plastic from the tenderloin and place it on top of the foil. Season with salt, pepper, and cayenne. Wrap the tenderloin in one layer of bacon, tucking the ends underneath.
Cook until the bacon is browned and a meat thermometer shows a temperature of at least 145 degrees, which should take approximately 25 to 30 minutes.
Cranberry Breakfast Cake
INGREDIENTS
1/2 cup unsalted butter, room temperature
Zest from one orange
1 cup and one tablespoon of sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups fresh cranberries
1/2 cup buttermilk (can use regular milk if desired)
DIRECTIONS
Preheat the oven to 350 degrees. Cream butter with orange zest and one cup of sugar until light and fluffy. Add the vanilla and egg and beat until well combined. Toss the cranberries with two tablespoons of flour, and then stir in the remaining flour, baking powder, and salt in a separate bowl.
Add the flour mixture and the buttermilk to the sugar mixture a little at a time until all is added in. Fold in the cranberries.
Grease a 9-inch square baking pan with butter or non-stick cooking spray. Spread the batter in the pan and sprinkle the tablespoon of sugar over the top. Bake for 35 to 50 minutes, checking the cake with a toothpick at the 35-minute mark.
Dinner Salad with Cranberry Vinaigrette
INGREDIENTS
1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens
DIRECTIONS
Preheat the oven to 375 degrees. Place almonds in a single layer on a baking sheet and toast in the oven for five minutes.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water, and process until smooth. In a big salad bowl, toss the almonds, onion, salad greens, and blue cheese with the vinegar mixture.
Cranberry Orange Scones
INGREDIENTS
2 cups flour
10 teaspoons sugar, divided into 7 and 3 teaspoons
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 and 1/4 cup dried cranberries
1/4 cup orange juice
1/4 cup half and half cream
1 egg
1 tablespoon cream
DIRECTIONS
In a big bowl, combine the flour, seven teaspoons sugar, orange peel, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs set aside.
In a small bowl, combine the cranberries, orange juice, cream, and egg. Add to flour mixture and stir until soft dough forms.
On a floured surface, gently knead the dough six to eight times. Pat dough into an 8-inch circle, and cut into triangles. Place the wedges on an ungreased baking sheet. Brush with cream and sprinkle with remaining sugar. Bake at 400 degrees for 12 to 15 minutes or until lightly browned. Remove to a wire rack. If desired, you can make icing from powdered sugar and orange extract to drizzle over the scones.
