Double Orange Scones
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Grated orange zest||2 Teaspoon|
|Cold butter/Margarine||1⁄4 Cup (4 tbs), diced|
|Drained chopped mandarin oranges||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Egg/Egg substitute||1 , beaten|
|Egg white||1 , beaten|
Preheat oven to 400 degrees F.
Lightly coat cookie sheet with cooking spray.
In a Ig.bowl, combine flour, 3 tbs.sugar, baking powder and grated orange zest; mix well.
Using a pastry blender, cut in butter or margarine until the mixture resembles coarse meal.
Stir in oranges, milk and egg just until the dough leaves side of the bowl.
Turn dough onto a lightly.floured surface and knead lightly 10 times.
Place on greased cookie sheet and roll or pat dough into an evenly shaped 8-inch circle.
Cut into 8 wedges with a sharp knife; separate slightly.
Brush with beaten egg white; sprinkle with 1 tbs.sugar.
Bake 15-16 minutes or until edges are a light brown.
Immediately remove from cookie sheet and serve warm.
Variation: To make Cranberry Orange Scones, stir 1/2 cup chopped, fresh cranberries with the oranges, milk and egg
Tip: Serve scones with orange butter: In sm.bowl, beat 1/4 cup butter until light and fluffy.
Stir in 1 tbs.orange marmalade; To freeze: Cool bakes scones completely, then wrap in plastic bags; pressing out as much air as possible.
To reheat, spread frozen scones on cookie sheet and heat for about 5 minutes in a preheated 250 degrees F oven.