Orange Scones
M, E, P, S, N
1 (11oz.) can mandarin orange sections, drained
1 cup flour
1 cup whole wheat flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3 T. sugar
2 tsp. orange zest
1/3 cup plus 2 T. orange juice
1 1/2 T. water, 1 1/2 T oil, 1 tsp. baking powder; mixed together
Preheat over to 400 degrees. Lightly grease baking sheet; set aside. Place orange sections in small bowl lined with paper towel, gently press paper towels on tops to remove excess moisture. Set aside. Combine flours, baking powder, salt, sugar and orange zest. Cut in margarine with 2 knives until crumbly. Add oranges; orange juice and water, oil, and baking powder mixture. Stir until just moistened. Turn dough onto lightly-floured surface; knead 5-6 times. Pat into 8-inch circle on prepared baking sheet. Cut into 8 wedges; separate wedges by 2 inches. Bake 20 minutes or until lightly browned. Serve hot.
Suggestion: For plain scones, eliminate mandarin orange sections and orange zest, and replace orange juice with rice beverage or water.
Baked scones can be frozen for up to 3 months.
*Adapted from The Food Allergy News Cookbook
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