Sunday, February 16, 2014

Double Orange Scones

Thanks to my cooking son, Lee Gibson, I have made these a million times - sometimes with blueberries, or apple filling, or whatever I have.

2 C all purpose flour
2 ½ tsp baking powder
3 TB sugar
1 TB grated orange rind
1/3 C butter
1 (11 oz can) mandarin oranges, drained
1/4 C milk
1 large egg, lightly beaten
1 TB sugar

Orange Butter- combine and stir:
1/4 C softened butter 2 TB orange marmalade
Scones
• Combine flour, baking powder, sugar, and rind in a large bowl.
• Cut in butter with pastry blender until mixture is crumbly
• Add oranges, milk, eggs, and stir until dry ingredients are moistened.
• Turn dough out onto heavily floured surface and knead 4-5 times. Pat dough into a 6" circle on greased baking sheet.
• Cut into 8 wedges and separate wedges slightly. Sprinkle with cinnamon sugar.
• Bake at 400° for 15-20 minutes or until lightly browned.

Serve warm with Orange Butter. Makes 8 scones. (I have personally never made the orange butter. Probably missing out, there!)
Gary in the kitchen at Pineville, KY with Lee and Beau at the stove - Christmas, 1993.

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