Double Orange Scones

This easy scone recipe from the Kansas Wheat Commission appeared in the national School Food Service magazine.


2 cups all-purpose flour 
3 tablespoons granulated sugar 
2 ½ teaspoons baking powder 
2 teaspoons grated orange peel
¼ cup cold margarine or butter, diced 
½ cup drained, chopped mandarin oranges 
⅓ cup low-fat milk 
1 beaten egg, or egg substitute
1 beaten egg white 
1 tablespoon granulated sugar


  1. Preheat oven to 400°F. Lightly coat cookie sheet with nonstick cooking spray.
  2. In a large bowl, combine flour, 3 tablespoons sugar, baking powder, and grated orange peel; mix well. Using a pastry blender, cut in margarine or butter until the mixture resembles coarse meal. 
  3. Stir in oranges, milk, and egg, just until the dough leaves side of the bowl. Turn dough onto a lightly floured surface and knead lightly 10 times. 
  4. Place on cookie sheet and flatten dough into an 8-inch circle. Using a knife, cut into 10 wedges; separate slightly. Brush with beaten egg white; sprinkle with 1 tablespoon sugar. 
  5. Bake 15 to 16 minutes, or until edges are a light brown. Immediately remove from cookie sheet and serve warm. 

Variation: To make Cranberry Orange Scones, stir ½ cup chopped, fresh cranberries in step 3. 

To freeze: Cool baked scones completely; place in freezer bag, pressing out as much air as possible. To reheat, spread frozen scones on cookie sheet and heat for about 5 minutes in a preheated 250°F oven.

Makes 10 scones.

Nutrition information per serving (one scone): 164 cal, 5 g fat, 22 mg chol, 119 mg sodium, 26 g carbo, 1 g fiber, 4 g pro, 43 mcg folate.