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
- Preheat oven to 400°F. Lightly coat cookie sheet with nonstick cooking spray.
- 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.
- 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.
- 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.
- 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.