Rich Scones With Orange Zest
Prep time: 15 min
Cook time: 22 min
Ready in: 37 min
Yields: Serves 4 people
- 2 cups all-purpose flour
- 2 tablespoons sugar, plus 2 teaspoons sugar extra
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter or margarine, cut into pieces
- 3/4 cup milk
- 1 large egg, seperated
- 1 tablespoon Orange zest
- Preheat oven to 450 degrees. Mix flour, 2 teaspoons sugar, salt, and baking powder. Then cut in the cold butter or margarine into little pieces. Mixture should resemble crumbs.
- Add in orange zest, and let it sit afloat of flour mixture. Make the milk mixture by separating the egg whites and yolk. Add egg yolk to milk. Make well in flour mixture (picture shown below) and pour the milk mixture in between. Stir until combined.
- Place dough on flour and knead 5 to 6 times with lightly floured hands. Pat it into a 7 1/2 inch round, just enough that it could rise evenly when baked. Transfer to cookie sheet. Don't add grease to cookie sheet. the dough contains butter already.
- Cut dough in 8 pieces. Do not separate the pieces. Add lightly beaten egg whites and 2 teaspoons of sugar. Bake for 22 minutes until golden.
Combine Flour, Baking Powder, 2 Tablespoons Sugar, and Salt
Now Add the Tablespoon of Orange Zest
Separate Egg Yolk From Egg White. Leave Whites to the Side and Add Yolk to Milk.
After You Cut in Mutter, Make a Well. Then Pour Milk Mixture in Middle. Stir Until Combined.
Knead Dough 5 Times With Flour Until Firm. Pat Into 7-1/2-Inch Round.
Cut Dough (Don't Separate!) and Add Beaten Egg Whites and Sprinkle the Extra 2 Teaspoon Sugar on Top.
|Serving size: 8 scones |
|Calories ||259 |
|Calories from Fat||117|
|% Daily Value *|
|Fat 13 g||20%|
|Saturated fat 8 g||40%|
|Unsaturated fat 5 g|
|Carbohydrates 30 g||10%|
|Protein 5 g||10%|
|Cholesterol 61 mg||20%|
|Sodium 361 mg||15%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been
professionally evaluated nor have they been evaluated by the U.S. FDA.|