Orange Breakfast Scones
Try this Orange Breakfast Scones recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1/3 c butter
- 3 tb sugar
- 1 tb sugar
- 2 1/4 c flour
- 1 tb baking powder
- 1/2 c mandarin orange segments
- 1 c sour cream, regular or light
- 2 1/2 ts orange peel grated
- 1/2 c dried cranberries chopped
- 2 tb orange juice or mandarin
- Carbohydrate 471.611296005321 g
- Cholesterol 450.9565 mg
- Fat 101.447351 g
- Fiber 13.3681000719512 g
- Protein 58.5891350000221 g
- Saturated Fat 60.1210488 g
- Serving Size 1 1 Serving (1017g)
- Sodium 1757.66560174277 mg
- Sugar 458.24319593337 g
- Trans Fat 8.28974480000001 g
- Calories 3002 calories
Heat oven to 400. In large bowl, combine flour, 3 tb sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in mandarin oranges and cranberries. In small bowl combine sour cream , egg and orange juice and beat with a wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed. Mixture will be dry. Spread in greased 9-inch round cake pan. Sprinkle with 1 tb sugar. Bake for 28-32 minutes or until wooden pick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes and remove from pan. Cut into wedges. 8 servings. Posted to Digest eat-lf.v096.n184 From: NFRITZ@nssdca.gsfc.nasa.gov Date: Fri, 11 Oct 1996 7:32:17 -0400 (EDT)
