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Double Orange Scone Recipe

The orange zest and mandarine oranges provide extra delicious taste and a wonderful aroma.

Ingredients:

2 cups all-purpose flour
3 tablespoons sugar
2 ½ teaspoons baking powder
2 teaspoons grated orange zest
¼ cup cold butter or margarine, diced
½ cup drained, chopped mandarin oranges
1/3 cup skim milk
1 egg, beaten or egg substitute
1 tablespoon sugar

Directions:

Preheat oven to 400°F. Lightly coat cookie sheet with cooking spray.

In a large bowl, combine flour, 3 tablespoons 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 tablespoon sugar.

Bake 15-16 minutes or until edges are a light brown. Immediately remove from cookie sheet and serve warm. Makes 8 scones.

Variation: To make Cranberry Orange Scones, stir ½ cup chopped, fresh cranberries with the oranges, milk and egg.

Tip: Serve with orange butter: In small bowl, beat ¼ cup butter until light and fluffy. Stir in 1 tablespoon orange marmalade.

To freeze: Cool 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°F oven.

Nutrition Analysis.
One scone provides 211 calories, 5 g protein, 33 g carbohydrates, 1 g dietary fiber, 7 g fat, 27 mg cholesterol, 83 mg calcium, 90 mg potassium and 189 mg sodium.

Source: Kansas Wheat Council