Orange Date Scones

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Orange Date Scones

 

2 1/2 cups White Lily® All Purpose Flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon Baking soda

1/2 teaspoon salt

6 tablespoons chilled butter, or margarine

1/2 cup finely chopped dates

1/2 cup plain yogurt, or vanilla-flavored yogurt

1 large egg

2 teaspoons grated orange peel

Honey-Orange Butter:

1/2 cup Butter, or margarine

2 tablespoons honey

1 teaspoon grated range peel

 

 

 

 

 

 

 

1. Preheat oven to 400F. Lightly grease a baking sheet; set aside.

2. Combine flour, sugar, baking soda and salt in a mixing bowl.

3. Cut in butter or margarine with pastry blender or fork until mixture

resembles coarse crumbs. Stir in dates. Combine yogurt, egg and orange peel; add

to flour mixture and stir until combined.

4. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Pat

or roll dough to 3/4-inch thickness. Cut with 2-inch round or other decorative

cutter. Re-roll scraps of dough and cut int scone shapes. For traditional

British scones, roll or pat dough to 3/4 inch thick circle. Cut circle with a

sharp knife into 12 wedges.

5. Transfer to baking sheet, placing 1 inch apart. Brush tops lightly with

beaten whole egg for a shiny, golden top crust.

6. Bake 12 to 15 minutes or until golden brown. Serve warm with honey-Orange

Butter.

 

Makes 12 Scones

 

Source: White Lily Flour

Formatted by Chupa Babi: 06.03.08

 

 

Honey-Orange Butter

1. In small bowl, combine all ingredients. Stir until smooth.

 

 

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