Prep 10 mins
Cook 20 mins
From a TOH booklet. These are a wonderfully flavorful scone with the additoin of the chopped mandarin oranges. Serve with the orange butter and you have a very delicious treat! These are best when served warm.
- 1 cup flour
- 1 cup whole wheat flour
- 3 tablespoons sugar
- 2 1⁄2 teaspoons baking powder
- 2 teaspoons orange peel, grated
- 1⁄4 teaspoon salt
- 1⁄3 cup cold butter
- 1 egg
- 1⁄3 cup low-fat milk
- 1⁄2 cup mandarin orange, well-drained & chopped
- 2 -3 teaspoons additional sugar
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup butter, softened
- 2 tablespoons orange marmalade
- In a small bowl, combine the flours, sugar, baking powder, orange peel and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the egg and milk in a separate bowl and then add to the crumb mixture.
- Fold in chopped mandarin oranges just until moistened.
- Mix together additional sugar and cinnamon.
- Turn dough onto a floured surface and knead gently 10 times.
- Pat into a 6 inch circle and then sprinkle with the cinnamon sugar mixture.
- Cut into eight wedges, separate and place onto a greased baking sheet.
- Bake at 400F for 15-20 minutes or until golden brown.
- Remove from pan to a wire rack.
- Prepare the orange butter by beating butter and marmalade together in a small bowl until fluffy.
- Serve the scones warm with the prepared butter.
Very tasty, easy to make, great aroma, what more could you ask? I grew up on scones, and these are close to our family's style. Best warm, but the next day, the orange flavor is more noticeable. Even then, it's a subtle flavor. I increased the butter by 1 tablespoon, and used skim milk. Thanks for this variation on a classic, HokiesLady!
I got up 30 minutes early this morning to whip these up and I'm sure glad I did. Wonderful flavor combinations - love the subtle hint of orange with the cinnamon sugar topping. I made these gluten free using Pamela's baking mix. I did have a bit of trouble with the dough - even after I chopped and drained the oranges, when I added them to the dough, it was a sticky mess - I had quite a bit of dough stuck to my hands LOL. I ended up having to add about 1/4 cup more flour in order to even shape it without it sticking to me...but no worries - they turned out wonderfully and baked up perfectly in 15 minutes in my convection oven. Thanks for posting Hokies - will definitely add these to the baking rotation at home. Made for FALL PHOTO TAG, November 2010!