During a recent visit to Fargo our dear friend Laurie made these for our breakfast. I’m okay with orange flavor but I’m not a big fan. At least not until I tasted these. These scones are moist and not crumbly like many I have purchased at a coffee shop. The creamy orange buttery frosting makes the dish … but you may want to double up on the frosting recipe as we keep running out before the scones are completely gone!
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 2 tsp grated orange peel
- 1/3 cup butter-softened
- 1/2 cup Mandarin oranges-drained and chopped
- 1/4 cup milk
- 1 egg, beaten
- 1 tbsp granulated sugar for top
- Preheat oven to 400 degrees with rack in the middle of the oven. Lightly grease or spray baking sheet.
- In large bowl, combine flour, 3 tbsp granulated sugar, baking powder and orange peel. Add butter and using a fork or pastry blender, cut in the butter until it resembles coarse crumbs. Add chopped oranges, milk and egg – stirring until mixture leaves the sides of the bowl and soft dough has formed.
- Turn dough onto a lightly floured surface. Lightly knead 10 times. Place dough onto the prepared baking sheet. Form into a circle that is about 1+ inches high. Sprinkle with 1 tbsp granulated sugar (optional-use cinnamon sugar). Cut into 8 wedges; separate slightly.
- Bake at 400 degrees for 15-20 minutes, or until lightly browned. Do not overbake.
- 1/2 cup butter, softened
- 2 large tbsp Orange Marmalade
- Combine ingredients; using a small mixer beat until creamy. Serve immediately.