Zutaten für Orange Breakfast Scones
- All Purpose Flour
- Sugar
- 2 teaspoons baking powder
- Orange Rind
- 1/2 cup (1 stick) cold unsalted butter
- Mandarin Orange Segments
- Dried Sweetened Cranberries
- 1/2 cup sour cream
- 1 large egg
- Orange Extract
- Vanilla Extract
- 1 tablespoon orange juice
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Zubereitung von Orange Breakfast Scones
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 2 cups all-purpose 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 butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently fold in 1/2 cup mandarin orange segments and 1/4 cup dried cranberries.
- In a separate small bowl, whisk together 1/2 cup sour cream, 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon orange juice until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Pour batter into a greased 9-inch round cake pan. Sprinkle with 1 tablespoon granulated sugar.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the scones are lightly golden brown.
- Let cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
- Cut into wedges and serve warm.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
52g
Fat
44g
Carbs
14g
