Orange Scones

1 (11 ounce) can mandarin oranges, drained

2 cups self-rising flour, sifted or whisked to lighten

1/2 cup sugar

1/3 cup butter, cubed

1/3 cup milk

1 large egg, lightly beaten

Cinnamon/sugar mixture, optional

Preheat oven to 400°. Lightly spray two round baking dishes or muffin top pans with Pam for baking. In a medium bowl, whisk together flour and sugar. Cut butter into the mixture until crumbly. Add milk, egg, and orange sections. Stir until blended. Leave some orange pieces whole and some chunky. Spread lightly and evenly in the baking dishes or place 1/4 cup portions in the muffin top pans. Sprinkle generously with the cinnamon/sugar. Bake until puffed and golden. Remove from the muffin pan or cut into servings in the baking dish.

Presented by Olivia Sipe, Miss Olivia's Table

Date: 6/4/2014


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