Orange Oat Scones
These luscious little scones are a great source of whole grains for the whole family. Serve them at teatime and eat them with your pinkies up.
- 3 cups self-rising flour
- 1 cup old-fashioned oats
- ½ cup brown sugar, packed
- 1 tbsp fresh orange zest or 1 teaspoon dried orange peel
- ½ cup butter or margarine, soft
- ¾ cups orange juice
- 1 egg, beaten
Heat oven to 400 degrees.
Combine flour, oats, brown sugar and orange zest in a large mixing bowl and mix well.
Cut in butter or margarine with a pastry blender.
Stir in orange juice and egg until mixture forms a ball.
Place dough on a floured surface and shape into a ¾-inch-thick circle.
Cut circle into eight pie-shaped wedges.
Lightly brush with melted butter and sprinkle with sugar.
Bake for 14 to 16 minutes until golden brown.
Immediately remove from pan and cool on cooling rack.
- Toast the oats for 10 to 15 minutes on a baking pan at 350 degrees before adding to recipe. This adds a nutty flavor to the scones.
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