* Exported from MasterCook *
Orange-Rosemary Scones
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
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Amount Measure Ingredient -- Preparation Method
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1 navel oranges
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter -- cut into small pieces
1 tablespoon roughly chopped fresh rosemary
1 large egg
1/2 cup heavy cream
1 tablespoon heavy cream
Heat oven to 425 F. Line a baking sheet with parchment. Using a
vegetable peeler, remove 3 strips of zest from the orange. Thinly
slice the zest.
In a large bowl, whisk together the flour, sugar, baking powder, and
salt. Add the butter and, using a pastry blender or two knives, cut
it in until the mixture forms small crumbs. Fold in the zest and
rosemary. Make a well in the center of the mixture.
In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the
flour mixture and, using a fork, gently stir until incorporated (do
not overmix). Bring the dough together into a ball.
Divide the dough in half. On a lightly floured surface, shape each
piece into a 5" round. Cut each into 8 wedges, separate, and transfer
to the prepared baking sheet. Brush tops with the remaining
tablespoon cream. Bake until golden brown, 8 to 12 minutes.
Yield: 16 scones
Description:
"Sweet orange and fragrant rosemary give these scones a
savory-sweet appeal that makes them perfect for serving at any time of day."
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Per Serving (excluding unknown items): 140 Calories; 8g Fat (50.5%
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber;
36mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.