1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 8 servings The following items or measurements are not included below: 1 oranges, zest of |
||
| Calories 370 | ||
| Calories from Fat 136 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 308mg | 12% | |
| Potassium 195mg | 5% | |
| Total Carbohydrate 52.9g | 17% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 15.7g | ||
| Protein 6.7g | 13% | |
people who like this recipe also like:
Delicious and Healthy Chocolate Pudding
By: Baby Kato
By: Nyteglori
By: Chef~V
By: mikekey
Orange-Pecan Scones
By: cookiedog
Dec 17, 2006
Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from Fields of Greens. Variation included for Apricot-Walnut Scones
SERVES 8 , 8 scones
Ingredients
- 1 orange, zest of
- 3-4 tablespoons fresh orange juice
- 1/2 cup dried currant
- 3 cups unbleached white flour
- 5 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 egg yolk
- 2/3 cup buttermilk
- 1 tablespoon milk
- 1/4 cup small pecan pieces, coarsely chopped
Directions
1
Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.2
Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.3
Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.4
VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Breakfast
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Citrus > Oranges
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Mommy Diva
On Apr 1, 2007
These have a nice texture - I made them using lemon zest and lemon juice (half a lemon's worth) in place of the orange - just personal preference and did use the currants and pecans. Did everything else exactly as directed - the lemon was the only sub. FYI - I did not need to double the pans as I used an insulated cookie sheet with my Silpat on it and they came out fine. I think you only need double pans when using a single layer, uninsulated cookie sheet/pan. I baked for 20 minutes and I think they turned out lovely. Hope you can tell from the pic, that isn't really my strong point! I may try almond next time!! Thanks for a nice recipe!
From: Annacia
On Feb 1, 2007
These really are outstanding scones. I used no sugar but 5 Tbs of Splenda and they were more than sweet enough with the fruit and juice, in fact I'll cut back a bit next time and replaced 1 cup of flour with whole wheat flour. I cut the fat by using 1/4 cup if butter and 1/4 cup of applesauce. Because of the soured milk (skim milk with lemon juice) I added 3/4 tsp of soda and skipped the egg yolk glaze to save the cholesterol. Even with these swaps the flavor and baking aroma is fantastic and the rise superb! I didn't have currents and couldn't decide between raisins and apricots so I used a bit of both and put chopped walnuts into the dough. Even wuth whole wheat these are light, tender and totally yummy. Thank you Cookie, thank you, for a recipe so delish and so willing to adapt to the needs of a diabetic. Happy Valentines hon, smooch!
From: Engrossed
On Jan 13, 2007
These turned out great! It was my first time making scones and was fairly easy except the ingredients don't list how much buttermilk to use...So I mixed a cup of lowfat milk with the juice of 1 small meyer lemon and ended up adding all of it. I also added a couple of tablespoons of heavy cream. They came out very nice a moist but not quite flavorful or sweet enough for me so I added a glaze made from fresh squeezed OJ and sugar and that is what made them wonderful to me. I shared them with family members that were visiting and they wanted to take some home for breakfast tomorrow...They had just had some at Starbucks and thought these were better. Made for Zaar Tag.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved