Monday, November 9, 2015

Double Orange Scones

Recipe from Pillsbury
Husband-Tested in Alice's Kitchen

For a special treat, make a batch of these tender scones and serve them with a spot of tea to your best friends. 

2 cups all-purpose flour
3 Tablespoons sugar
2½ teaspoons baking powder
2 teaspoons freshly grated orange peel
1/3 cup unsalted butter
½ cup chopped mandarin orange segments, drained
¼ cup milk
1 large egg, beaten
1 Tablespoon sugar (sparkly sugar is nice)

Preheat oven to 400 F.  Lightly grease a cookie sheet or use a piece of parchment paper on a cookie sheet.)  Lightly spoon flour into measuring cup; level off.  In a large bowl, combine flour, 3 Tablespoons sugar, baking powder and orange peel.  With a fork or pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the orange segments, milk and egg.  With a fork, stir jus until mixture leaves the sides of the bowl and a soft dough forms.  Turn dough out onto a floured surface.  Knead lightly 10 times.  Place the dough on the cookie sheet and roll or pat the dough into a 6-inch circle.  Sprinkle with 1 Tablespoon sugar.  (The sparkly kind of sugar is especially nice for this.)  Cut into 8 wedges; separate slightly.  Bake at 400 F for 15 to 20 minutes or until golden brown. 

Nutritional Information (one scone):

340 calories; 5 g protein; 36 g carbohydrates; 20 g fat; 70 mg cholesterol; 310 g sodium; 80 mg potassium

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