Recipe by peejaybird
These are super easy scones. You can prepare the dry ingredient/butter mix ahead of time and store in a zip-top bag. The orange zest (or any citrus you like) is really pungent and wonderful.
Top Review by Chef Jim #1130968
I may have missed something, but this one was a challenge for me. The mixture came out to be the consistency of thick oatmeal, so forming it into a cake and then cutting it proved nearly impossible. Then, the whole thing became a huge, uneven mass -- didn't look anything like scones I've seen. Again, I acknowledge that the problem may have been me, but didn't come out like an advertisement.
- 3⁄4 cup whole wheat flour
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon orange zest
- 1⁄2 cup butter
- 1⁄2 cup low-fat buttermilk
- 1 teaspoon vanilla
- 2 eggs, separated
Directions See How It's Made
- Preheat oven to 450°F.
- Combine flours, sugar, salt, baking powder, baking soda, and zest in a medium bowl. Cut in cold butter.
- In a small bowl, combine buttermilk, 1 egg, 1 egg yolk, and vanilla.
- Form a well in the dry ingredients, add wet ingredients. Combine, but do NOT overmix.
- Form into a 6x9" rectangle, cut in half lengthwise and thirds widthwise, cut each square in half diagonally. Place on baking sheet (preferably lined with a silicone mat or parchment).
- Beat remaining egg white with 1 tsp water. Brush egg wash on scones, dust with coarse sugar if desired.
- Bake about 12 minutes or until golden brown.
- Freeze leftovers immediately.