As most of you know I really love the taste of orange in a lot of dishes. One of my favorite recipes as an adult was making scones for brunch or just as something nice to give to someone special. In the beginning I made them the more traditional way, but with time becoming more scarce I wanted to make a “cheater” version.
This recipe has less fat than traditional cream scones, and I’ve added some of my usual suspects to make them a little heartier and better for you. Also, I’ve added more liquid so I could scoop them out onto the baking sheet with a dasher. This recipe is doubled, so it works well for a larger crowd.
One important shortcut was to use a food processor to cut the butter into the flour. Although this isn’t required equipment (you can use a pastry cutter instead), I find it gives a more consistent distribution of the butter through the scones, and makes them more like biscuits than bricks. Give this recipe a try and let me know what you think! Have a great weekend!
Preheat Oven to 400 degrees
1 tbsp. Lemon juice
1-8 oz. Can evaporated milk
1 stick (1/2 cup) cold unsalted butter, cut into cubes
2 cups flour
1/2 cup oat bran
1/2 cup rolled oats
6 tbsp. sugar (plus more for sprinkling on top)
5 tsp.. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. finely grated orange zest
1 cup dried cranberries
1 cup chopped walnuts (optional)
1/4 cup flax seed
2 tsp. finely grated orange zest
For the glaze
1/4 cup freshly squeezed orange juice
1/2 cup powdered sugar
In a liquid measuring cup begin by juicing the lemon and add the can of milk. Stir lightly to combine and set aside. Zest the orange and place into the milk mixture. Juice the orange and set it aside to make the glaze for the finished scones.
Cut the stick of butter into small cubes and place in the freezer while you continue preparing the dry ingredients.
Tip #1: Placing your butter in the freezer gives you a few extra minutes of work time by keeping the butter firm for a longer period of time. Do not freeze for more than an hour otherwise your processor will struggle more than it needs to.
In the bowl of a food processor, using the chopping blade, add the two cups of flour and set aside. You’ll be using this for the butter mixture in a few minutes.
In a large mixing bowl add the dry ingredients including the oat bran, rolled oats, 6 tablespoons of sugar, baking powder, baking soda, salt, dried cranberries, walnuts and flax. Toss lightly with a mixing spoon and set aside.
Returning to the flour in the food processor, add the cold butter from the freezer and pulse until the flour and butter mixture resemble coarse crumb. (About 25 pulses). Place the flour mixture into the large mixing bowl and lightly stir all the ingredients coating everything with a light layer of flour. Slowly add the milk mixture into the mixing bowl and fold the ingredients together until just combined.
Tip #2: If you find the mixture is too wet, add a bit more rolled oats, it all depends on the size of the lemon.
Stir the dough lightly until you have a mixture that resembles drop biscuit dough. Scoop your batter using a #12 Dasher/Scoop (about 1/2 cup) onto a sheet lined with parchment or silicon mats. Since I made slightly larger scones, I only scooped them two wide onto the sheet pan. Sprinkle a little extra sugar on top before baking to add a nice little crunch on your scones. Bake for 15-20 minutes, or until the edges are golden brown.
Let cool for 10 minutes before putting on the glaze.
For the glaze simply whisk the powdered sugar into the orange juice, until you get the consistency of slightly thick syrup. Add a little more powdered sugar if you find the glaze too thin.
Let the scones cool completely before serving…if you can wait that long!
Makes about 2 1/2 dozen large Scones.