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Orange Scones
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Rating: 4.1/5 (24 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: English
     Serving Size: 9 - Change
Nutritional Facts
Servings Per Recipe: 9

Amount Per Serving
Calories 273
% Daily Value**
Total Fat 13g
19%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 93mg
31%
Sodium 158mg
7%
Total Carbohydrate 35g
12%
Dietary Fiber 1g
5%
Sugars 11g
Protein 6g
Vitamin A  9%Vitamin C  1%
Calcium  10%Iron  4%
Potassium  9%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Orange Scones

Recipe Tags: Bread Recipes

Date Added: September 16, 2015

Ingredients:

2 cups Flour
1/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/4 cup Unsalted Butter chilled cut into pieces
1/2 cup Dried Currants
1 teaspoon Orange grated peel
1 Egg
1 Egg separated
3/4 cup Heavy Whipping Cream
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Directions:

1. Preheat oven to 400F Combine first 4 ingredients in processor.

2. Add butter and cut in using on/off turns until mixture resembles coarse meal.

3. Transfer to large bowl. Mix in currants and orange peel.

4. Beat 1 egg and 1 yolk in small bowl. Whisk in cream.

5. Add to flour/butter mixture and stir until dough pulls away from sides of bowl.

6. Turn dough out on lightly floured surface and knead gently until smooth.

7. Roll dough out to thickness or 1 inch. Cut into 3 inch rounds using cookie cutter.

8. Transfer rounds to heavy large baking sheet, spacing 1 inch apart.

9. Brush tops with egg white. Sprinkle lightly with sugar.

10. Bake scones until puffy and light brown, about 18 minutes.

11. Cool scones on rack. Serve scones warm or at room temperature.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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