I think one of my most favorite guilty bakery pleasures is the Scone. Sadly, typical bakery scones are high in sugar, fat, and calories. I wanted to create a scone that was not too- sweet, and still had the tasty, light and crumbly goodness of my favorite treat.
Mini Orange Scones
- Misen en Place is a French cooking term meaning “putting in place”. Making scones is quick and easy when you organize and arrange all your kitchen tools and ingredients in order before starting the recipe.
- Have the right kitchen tools. A food processor and zester will help give you the most perfect scone every time.
- Use chilled or frozen butter. If the butter is allowed to soften too much it can react with the baking powder and baking soda too soon resulting in a tough, dense scone.
- Do not overmix ingredients. For light and flaky scones gently fold dry ingredients into wet ingredients just until a soft dough begins to form and there is still some crumbled dough.
- Use fresh ingredients. For the best citrus flavor use freshly squeezed orange juice and grated orange zest.
- 2 cups all-purpose white flour sifted
- 1/4 cup white sugar
- 1 tablespoon freshly grated orange zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter frozen and cut into 1/4 teaspoon or pea size pieces
- 1/2 cup dried and diced fruits such as currants, prunes, apricots, and cranberries
- 1/2 cup plain 2% yogurt
- 1/2 cup 2% milk
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon vanilla
- 3 teaspoons maple syrup
- white sanding sugar
Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.
This recipe makes 16 mini scones
- Place the flour, sugar, grated orange zest, baking powder, and baking soda in the bowl of a food processor fitted with the mixing blade. Pulse to combine about 6 pulses.
- Scatter butter pieces evenly over the flour mixture and pulse until mixture resembles coarse meal. Transfer the flour mixture to a large bowl and stir in the dried fruit.
- In a separate bowl mix together the yogurt and milk until smooth. Add the orange juice, vanilla, and maple syrup mix until well blended.
- Fold the yogurt mixture into the dry ingredients just until combined and a dough begins to form.
- Transfer dough onto a lightly floured work surface and gently knead 3-4 times or 5-10 seconds.
- Divide dough in half and lightly pat into two 7 inch circles about 1/2 inch thick. Cut each circle into 8 equal size wedges.
- Place the wedges on a baking sheet lined with parchment paper.
- Sprinkle wedges with white sanding sugar.
- Bake scones 18 to 20 minutes or until the tops are puffed and lightly brown. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.
Scones taste best fresh from the oven but can be stored for a few days in an airtight container.
Enjoy a Mini Orange Scone with your favorite tea or coffee beverage.