Orange Scones

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Well friends, we are moving out of state around Memorial weekend, back to our home in Utah, so I hope you will bear with me and my blog here, over the next month or two, as our family of 7 is living in a transitory state dealing with packing and unpacking, and with my Hubby flying back and forth and being gone a lot. I will do my best to keep the posts coming weekly, but if I miss one, or if I’m a little late, please know that I will be back soon because I love having this one spot online where I can store all my family’s favorite whole foods recipes. Alright, so this recipe is mostly whole foods, and I don’t do this very often, but I think it’s fine every once in a while, for a birthday or holiday or special occasion, to break some of your typical rules and use a little sugar or white flour. We’re still using mostly whole grains and overall the recipe is still way better than buying a pre-made dessert from the store that’s full of preservatives, dyes, high fructose corn syrup, etc.

After eating a yummy scone at Panera bread, I experimented with several scone recipes, trying different flavors, to figure out which one my family liked the best. It was a tie between the lemon and the orange scone, and actually, you can use this recipe for both, just sub out the orange essential oils or juice, with lemon essential oils or juice. I experimented with several different flours and I decided I liked it best when the recipe had at least 1/2 c of white flour. I liked multiple combinations: 1 c brown rice flour with 1/2 c wheat and 1/2 c white flours, or 1 c wheat and 1 c white flour.

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Preheat your oven to 400 degrees with the rack on lower middle position. Line a baking sheet with parchment paper. Mix dry ingredients. Add sugar and orange essential oil or zest. In separate bowl whisk egg and sour cream and set aside. Grate frozen butter into flour/sugar mixture.

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Combine with fork or dough pastry blender until it resembles coarse meal.

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Stir in sour cream mixture until just combined.

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Place dough on the prepared parchment and pat into an 8 inch circle. Use a pizza cutter to cut into 8 triangles.

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Alternately, you can roll the dough into a rectangle and cut into 18 triangles.

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Pull the dough apart so that the scones each have about an inch in between each other.

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Bake for 15 minutes, until the tops are golden.

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While baking, mix together your glaze in a small bowl or liquid measuring cup. Once the scones are done baking allow them to sit and cool for 5 minutes and then drizzle the glaze over top or dip each scone into the glaze. Even though in the picture below I’ve drizzled my glaze, I actually prefer to dip the entire top of the scone into the glaze(I make the glaze in a shallow and small bowl that’s big enough to fit one scone)…when the glaze dries it gives it a slightly crispy texture on top like the ones at Panera Bread :). Yum!  Definitely a family favorite!

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THE RECIPE:

Orange Scones
Makes 8 large or 18 mini scones

2 c flour (I use a combo of: 1 c brown rice flour, 1/2 c wheat and 1/2 c white. 1 c wheat and 1 white works great too)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 c evaporated cane juice (or other granulated sugar)
5 drops wild orange essential oil or zest from 1 large orange
1/2 c butter, frozen
1/2 c sour cream (or can sub 1/2 c plain yogurt with 1/2 Tbsp lemon juice)
1 large egg

Glaze:
3/4 c powdered sugar
3 Tbsp butter, melted
2-4 Tbsp orange juice (or 2 Tbsp water with 5 drops wild orange essential oil)

Preheat oven to 400 degrees with rack on lower middle position. Line baking sheet with parchment paper. Mix dry ingredients. Add sugar and orange. In separate bowl whisk egg and sour cream and set aside. Grate frozen butter into flour/sugar mixture. Combine with fork or dough pastry blender until it resembles coarse meal. Stir in sour cream mixture until just combined. Place dough on parchment and pat into 8 inch circle. Use a pizza cutter to cut into 8 triangles (alternately, you can roll the dough into a rectangle and cut into 18 triangles). Pull the dough apart so that the scones each have about an inch in between each other. Bake for 15 minutes, until the tops are golden. While baking, mix together your glaze in a small bowl or liquid measuring cup. Once the scones are done baking allow them to sit and cool for 5 minutes and then drizzle the glaze over top or dip each scone into the glaze.

*You can alternately, make a healthier glaze made from 2 Tbsp orange juice and 1/3 c agave, but it won’t harden like the one above with the powdered sugar. This is still yummy, but is less sweet, has a different, runnier consistency and it will soak into the top of the bread some.

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