Mini Orange Scones

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

Recipe Tips

1. 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.
2. Have the right kitchen tools. A food processor and zester will help give you the most perfect scone every time.
3. 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. 
4. 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.
5. Use fresh ingredients. For the best citrus flavor use freshly squeezed orange juice and grated orange zest.

Ingredients

• 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

Directions

Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.

This recipe makes 16 mini scones

1. 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.
2. 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.
3. In a separate bowl mix together the yogurt and milk until smooth.  Add the orange juice, vanilla, and maple syrup mix until well blended.
4. Fold the yogurt mixture into the dry ingredients just until combined and a dough begins to form.
5. Transfer dough onto a lightly floured work surface and gently knead 3-4 times or 5-10 seconds.
6. 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.
7. Place the wedges on a baking sheet lined with parchment paper.
8. Sprinkle wedges with white sanding sugar.
9. 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.