adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Petite Orange and Cream Scones
Petite Orange and Cream Scones
0 Likes
Prep Time:
15 minutes
Total Time:
45 minutes
Tangy orange-infused scones made with Gold Medal® flour, ready in just 45 minutes.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter or margarine
  • 1 cup white vanilla baking chips
  • 1 1/2 teaspoons grated orange peel
  • 1 egg, beaten
  • 1/2 cup half-and-half
Instructions:
  • Preheat the oven to 400°F. Combine flour, sugar, baking powder, and salt in a large bowl. Use a pastry blender or fork to cut in the butter until the mixture resembles coarse crumbs. Gently mix in 1/2 cup of baking chips, orange peel, egg, and half-and-half until a soft dough forms.
  • Gently knead the dough on a floured surface for about 5 seconds until smooth. Divide the dough in half and shape each half into a 1/2 inch thick round. Cut each round into 8 wedges.
  • Arrange the wedges on a cookie sheet without greasing it, leaving 1 inch of space between each wedge. Bake in the oven for 12 to 15 minutes or until they turn a light golden brown. Transfer the wedges from the cookie sheet to a cooling rack and allow them to cool for 10 minutes.
  • Put the leftover 1/2 cup of baking chips in a resealable plastic bag and seal it shut. Microwave on High for 1 minute until the chips are smooth. Snip off a small corner of the bag and squeeze to drizzle the melted chips over the scones. Serve them warm or cooled.

Similar Recipes