No Fuss Orange Pecan Scone Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 cup: All purpose flour,
1/2 cup: Granulated sugar,
4 tsp: Grated orange rind,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1/3 cup: Butter,
1/2 cup: Orange juice,
2: Eggs,
1/4 cup: Chopped pecans,
Directions:
Makes 8-12 wedges Prep time: 15 minutes Cook time: 25-30 minutes
This easy scone can be mixed and shaped, the put in the pan the night
before, ready to be baked the next morning. Serve piping hot from
oven.
Saving 1 tbsp of the sugar, combine the sugar, flour, orange rind,
baking powder and baking soda and salt. Cut to resemble coarse
crumbs. Beat together the orange juice and eggs (reserve 1 tbsp
orange juice) and add to the dry mixture. Stir with fork until
ingredients are just moistened. Spread dough in greased 9 inch round
baking pan and brush with the reserved orange juice. Sprinkle with
the reserved 1 tbps of sugar and all the pecans. Bake in a 400 F
oven for 25-30 minutes. Let stand a few minutes before cutting.
Serve warm.
Origin: Homemakers Nov/Dec 1994. Shared by: Sharon Stevens, July/95.
Source from luhu.jp
This easy scone can be mixed and shaped, the put in the pan the night
before, ready to be baked the next morning. Serve piping hot from
oven.
Saving 1 tbsp of the sugar, combine the sugar, flour, orange rind,
baking powder and baking soda and salt. Cut to resemble coarse
crumbs. Beat together the orange juice and eggs (reserve 1 tbsp
orange juice) and add to the dry mixture. Stir with fork until
ingredients are just moistened. Spread dough in greased 9 inch round
baking pan and brush with the reserved orange juice. Sprinkle with
the reserved 1 tbps of sugar and all the pecans. Bake in a 400 F
oven for 25-30 minutes. Let stand a few minutes before cutting.
Serve warm.
Origin: Homemakers Nov/Dec 1994. Shared by: Sharon Stevens, July/95.
Source from luhu.jp