Friday, May 06, 2005

Whole Wheat Orange Scones

Whole Wheat Orange Scones

11 ounce can mandarin oranges
1 cup white whole wheat flour
1 cup all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons unsalted cold butter, cut into small chunks
1 large egg
1/3 cup half and half
1 tablespoon fresh grated orange zest
1 tablespoon vanilla sugar, divided

Preheat oven to 400

Drain mandarin oranges and cut each one in half. Place on a couple sheets of paper towel and add another layer or two on top - press down and let sit for a couple minutes to let the paper towels soak up some of the moisture.

In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter and use a pastry blender to mix it into the dry ingredients until it resembles coarse meal. Add the orange segments and gently toss to combine.

In a small bowl, whisk together egg, half/half and orange zest. Pour mixture into the dry ingredients and stir just until combined.

Scoop mixture out onto a work surface dusted with flour. Knead the mixture just a couple times until it holds together - divide in half. Shape each portion into a 5" round ball and flatten until it is about 1" thick. Move the round to a parchment lined baking sheet and scatter the tops of each with 1 1/2 teaspoons vanilla sugar. Cut each round into 4 pieces, cutting into but not completely through the dough.

Bake until the scones have puffed up and are golden, about 14-18 minutes. Remove and place on a wire rack to cool.

Makes 8 scones.

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