Double Orange Scones With Orange Butter

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Servings: 8 Difficulty: Advanced
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Chinese-style hearty and homemade bread that brings home-style flavor to your table
Double Orange Scones With Orange Butter recipe image
Double Orange Scones With Orange Butter recipe image
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Double Orange Scones With Orange Butter

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 670.4

Description

This Chinese bread features Flour, Sugar, Powder, Peel; grated, Butter. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Orange butter: 1/2 Butter; soften 2 Orange marmalade Heat oven to 400.
  2. Lightly grease cookie sheet.
  3. In large bowl, combine flour, 3 T.
  4. sugar, baking powder and orange peel.
  5. With pastry blender, cut in butter until mixture resembles coarse crumbs.
  6. Add orange segments, milk and eggs.
  7. With fork, stir just until mixture leaves sides of bowl and soft dough forms.
  8. Turn dough out on floured surface and knead lightly 10 times.
  9. On cookie sheet, roll or pat into 6-inch circle.
  10. Sprinkle with 1 T.
  11. sugar.
  12. Cut into 8 wedges; separate slightly.
  13. Bake at 400 for 15-20 min.
  14. Beat butter in small bowl until light and fluffy; stir in marmalade.
  15. Serve with warm scones.
  16. (8 Scones)

Nutrition Facts

Servings 8

Amount Per Serving
Calories 670.4kcal
% Daily Value *
Total Fat 7.3g12%
Saturated Fat 4.4g23%
Cholesterol 18.0mg6%
Sodium 8808.1mg368%
Total Carbohydrate 156.7g53%
Dietary Fiber 1.7g7%
Sugars 101.6g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beaten, blending, bread, butter, chinese, chopped, double, egg, flour, fruits, grated, milk, orange, peel, powder, scones, slightly, sugar, title
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