Petite Orange and Cream Scones

  • Prep 15 min
  • Total 45 min
  • Servings 16

Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter or margarine
  • 1 cup white vanilla baking chips
  • 1 1/2 teaspoons grated orange peel
  • 1 egg, beaten
  • 1/2 cup half-and-half

Steps

  • 1
    Heat oven to 400°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in 1/2 cup of the baking chips, the orange peel, egg and half-and-half until soft dough forms.
  • 2
    On lightly floured surface, knead dough about 5 seconds or until dough is smooth. Divide dough in half. Pat each half into a round, 1/2 inch thick. Cut each round into 8 wedges.
  • 3
    On ungreased cookie sheet, place wedges 1 inch apart. Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
  • 4
    Place remaining 1/2 cup baking chips in resealable food-storage plastic bag; seal. Microwave on High 1 minute; press bag until chips are smooth. Cut off tiny corner of bag; squeeze to drizzle melted chips over scones. Serve warm or cooled.

  • Split warm scones and spread with butter and orange marmalade.

Nutrition Facts

Serving Size: 1 Scone
Calories
210
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
150mg
6%
Potassium
80mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
13g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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