Prep 15 mins
Cook 30 mins
The softest, sweetest breakfast treat in existence. The recipe comes from Bridgewalk Bed & Breakfast.
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 1 tablespoon grated orange peel
- 1 cup sour cream
- 1 egg, separated
- 4 teaspoons orange juice
- 2 tablespoons sugar
- 1⁄2 cup margarine
- Combine dry ingredients in a food processor. Pulse/stir to mix. Add butter and mix until crumbly. Mix sour cream egg yolk, and orange juice. Stir into dry ingredients (will be dry). Kneed to combine. Divide in half. Shape into 6" rounds. Place on a greased baking sheet lined with parchment paper. Cut into 6 wedges. Beat egg white until frothy, brush over tops, and then sprinkle with sugar crystals. Bake at 375 degrees for 25 to 30 minutes.
This receipe was easy and delicious - and with a simple substitution I made it gluten-free. I substituted the flour for 3/4 cup rice flour and 3/4 cup coconut flour. They didn't look like the picture, but the taste and texture were perfect. I also skipped the egg white wash and make an orange glaze to drizzle once they were out of the oven. Perfect treat with a cup of coffee!!!
These were yummy, mild, and disappeared in my house! My food processor was too small, so I used a pastry cutter. It worked out great. So good. :-)
Oh, delicious! These scones are nice and easy in the processor and the end result is a soft, moist breakfast treat. Thanks for posting another great recipe, Jessa! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0