When I posted my recipe for Candied Orange Peels, I promised recipes for using them. With my scone-making daughter headed back to school next week, I decided I’d better make hay (or scones) while the sun shines.
This is a variation on an old currant scone recipe from daughter #1, so I set her to work on these. It was fun having a “hand model” as I took photos. And speaking of sunshine, would it sound silly to call these Sunshine Orange Scones? With the temperature this morning at 0 F, it almost makes me feel warm!
One of the interesting things I learned cooking with oranges this week has been how much I enjoy orange flavor in baked goods. I am not usually a big citrus person and will turn down lemon bars in an instant. But these had just enough flavor for a nice orange brightness, rather than an overpowering citron heaviness.
Even better, my usual organic currants are $5/lb while homemade candied orange peels are virtually free! I used to be intimidated by scones, but they are really easy–just take a look…
First you mix dry ingredients, then cut in butter with a fork.
Add liquid ingredients, and knead once or twice, adding extra flour as needed.
My daughter just pats out the dough into a rectangle–how many college girls own a rolling pin?
In an efficiency innovation, she now spreads with egg wash before cutting.
Cut into triangles
Set on buttered baking sheet, bake, then cool on wire rack.
- 2 cups unbleached flour
- zest from one orange
- 6 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 4 tbsp butter (½ stick)
- 1/3 c candied orange peel, chopped fine
- 3 eggs, one white reserved for the egg wash
- ½ cup skim milk
- In a large mixing bowl, combine flour, baking powder, orange zest, sugar and salt.
- Cut the butter into the flour mixture with a fork or pastry tool, until butter pieces are tiny and flour-coated. Mixture will resemble crumbs but will still be a fairly floury.
- Add chopped orange peel to the dry ingredients and mix in.
- In a separate bowl, beat two eggs and one yolk (reserving one white for egg wash later), then stir in the milk. Stir the egg-milk mixture into the dry ingredients, being careful not to over mix. Add additional liquid or flour if needed.
- Turn the dough out onto a floured board and knead once or twice, then form into a ball. Roll out or pat dough to a thickness of about 1/2 inch. Shape into a long rectangle. Cut squares from the rectangle, then cut on the diagonal to form triangles.
- Spray a cookie sheet with a non-stick baking spray and place scones on the sheet. Beat the egg white lightly and brush the tops of the scones with the beaten egg white.
- Bake at 400°F for 12-15 minutes or until golden, then cool on a wire rack.
- Candied Orange Peel — Winter Preserving
- Easy Coconut Orange Tart