Petite Orange and Cream Scones

Name: Petite Orange and Cream Scones
Prep time: 15 min
Total time: 45 min
Yield: 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

6 Ratings

1 Reviews

Prep 15 min
Total 45 min
Servings 16

Orange adds a tangy flavor to these traditional scones that are made using Gold Medal® flour - ready in 45 minutes.

By Betty Crocker Kitchens

Updated August 26, 2010

Make With

Gold Medal Flour

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.