Betty Crocker Brunch - (Page 62) coffee cakes & quick breads Do-AheAD • Easy Petite Orange and Cream Scones Prep Time: 15 Minutes Start to Finish: 45 Minutes Servings: 16 scones 3. On ungreased cookie sheet, place wedges 1 inch apart. Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes. 4. Place remaining ½ cup baking chips in resealable food-storage plastic bag; seal. Microwave on High 1 minute; press bag until chips are smooth. Cut off tiny corner of bag; squeeze to drizzle melted chips over scones. Serve warm or cooled. High Altitude (3500-6500 ft): Decrease baking powder to 1 teaspoon. Nutrition Information Per serving: 1 sCoNE: Calories 210 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g); Cholesterol 30mg; Sodium 150mg; Total Carbohydrate 25g (Dietary Fiber 0g); Protein 3g 2 3 2 ¼ 6 1 1½ 1 ½ cups Gold Medal® all-purpose flour tablespoons sugar teaspoons baking powder teaspoon salt tablespoons cold butter or margarine cup white vanilla baking chips teaspoons grated orange peel egg, beaten cup half-and-half 1. Heat oven to 400°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in ½ cup of the baking chips, the orange peel, egg and half-and-half until soft dough forms. 2. On lightly floured surface, knead dough about 5 seconds or until dough is smooth. Divide dough in half. Pat each half into a round, ½ inch thick. Cut each round into 8 wedges. Tip » sErvE-WIth Split warm scones and spread with butter and orange marmalade. 62 Betty Crocker Brunch
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