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Recipe: Orange ginger scones

Published: Wednesday, Dec. 12, 2012 - 12:00 am | Page 2D
Last Modified: Wednesday, Dec. 12, 2012 - 11:13 am

Prep time: 20 minutes

Cook time: 12 minutes

Makes 12 scones

Recipe from Amber Stott, whose blog Awake at the Whisk (www.awakeatthewhisk.com) is a partner with Sacramento Connect. Stott has an orange tree in her yard and created this recipe in tribute to winter's sunshine fruit.

INGREDIENTS

1 cup all-purpose flour

1 cup whole wheat flour

3 tablespoons organic sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

One 1-inch cube peeled and grated fresh ginger

Peels from 2 oranges, zested

1/2 cup cold butter

1 egg

3/4 cup sour cream

2 tablespoons buttermilk

2 teaspoons vanilla extract

Orange vanilla glaze:

1 cup powdered sugar

2-3 tablespoons orange juice

Peel from 1 orange, zested

2 teaspoons vanilla extract

INSTRUCTIONS

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Combine dry ingredients from flours through salt in a large mixing bowl and combine with a whisk. Next, add the ginger and orange zest and stir.

Using a cheese grater, add the cold butter to the dry mixture. Cut into the mixture with a pastry cutter until the mixture resembles coarse crumbs.

In a medium bowl, combine the egg, sour cream, buttermilk and vanilla. Stir to combine, and then add to the dry mixture. Stir until a soft dough forms.

Using a soup spoon, drop the dough onto the parchment lined baking sheet with about 1 inch between each scone. Bake in oven for 10-12 minutes or until tops are slightly golden.

Remove from oven and use a spatula to transfer scones to a wire rack. While the scones are cooling, make the glaze by combining all the ingredients in a medium bowl. The glaze should be a thin consistency (not thick like frosting). Add more powdered sugar for a thicker glaze.

Use a large spoon to add a spoonful of glaze to the top of each scone. Allow the extra to run off. Serve warm.

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