Zutaten für Double Orange Scones With Orange Butter
- All Purpose Flour
- 4 tablespoons granulated sugar
- 2 teaspoons baking powder
- Orange Zest
- 1/2 cup (1 stick) cold unsalted margarine
- Mandarin Orange Segments
- 1/2 cup milk
- 1 large egg
- 1/2 cup (1 stick) softened unsalted butter
- Orange Marmalade
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Zubereitung von Double Orange Scones With Orange Butter
- Preheat oven to 400°F (200°C).
- Lightly grease a baking sheet with butter or cooking spray.
- Lightly spoon 2 1/2 cups all-purpose flour into a measuring cup and level off.
- In a large bowl, whisk together the flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 tablespoon finely grated orange zest.
- Cut in 1/2 cup (1 stick) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 1/2 cup segmented oranges (about 1 large orange), 1/2 cup milk, and 1 large egg.
- Stir gently with a fork just until the mixture comes together and forms a soft dough. Do not overmix.
- Turn the dough out onto a lightly floured surface.
- Knead gently 10 times.
- On the prepared baking sheet, pat or roll the dough into a 6-inch circle.
- Sprinkle with 1 tablespoon granulated sugar.
- Cut into 8 wedges, separating them slightly.
- Bake for 15-20 minutes, or until golden brown.
- While scones are baking, prepare the orange butter: In a small bowl, beat 1/2 cup (1 stick) softened unsalted butter until light and fluffy.
- Stir in 1/4 cup orange marmalade.
- Serve warm scones with a generous dollop of orange butter.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
42g
Fat
50g
Carbs
12g
