is another family recipe that we've modified and made a little lower
in fat. Moist and full of flavour with just enough sweetness to satisfy.
Goes great with a nice hot cup of coffee or tea...anytime!
Preheat the oven to 400 degrees. Lightly grease a baking sheet and
cover with parchment paper or use a non-stick baking mat, set aside.
2 oranges, zested and suprêmed (flesh removed from membrane)
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/4 cup chopped dried cranberries
1/4 cup chopped pecans
1/4 cup raisins
1 TB sugar
1 pk Dr. Oetker's Vanilla sugar (substitute 1/2 tsp pure vanilla extract,
add to orange pulp)
1/4 cup canola oil
1/2 cup plain yogurt
1/4 cup milk
1/4 cup powdered sugar
After zesting the oranges, cut out the suprêmes by slicing a
1/4" off each end of the orange to form a base. Following the
curve of the orange. with your knife held paralell to the orange,
carefully slice off the skin. Continue all the way around until you
have no pith or skin left. Then hold the orange in your hand and with
a small knife slice down along each section and remove the suprêmes
from the membrane. Squeeze out the juice into a bowl, reserving it
for the glaze. Chop the oranges and set aside. You should have about
1/3 cup of pulp.
In a large bowl toss together the flour, baking powder, salt,
cranberries, raisins, pecans, sugar, vanilla sugar and orange zest.
Add the orange pulp to the mixture and incorporate loosley then add
the canola oil and incorporate loosley but thoroghly. Lastly, add
the yogurt and gently knead until dough is moist and able to be formed
into a ball.
Place the dough on a floured surface and gently roll into a circle
about 3/4" thick. Cut into eight equal pieces (like a pie) and
place on the baking sheet. With a pastry brush, lightly coat each
scone with milk and sprinkle with a little sugar. Bake for 12-14 min.
until lightly browned. Place on a rack to cool for about 5-10 minutes.
Icing: In a small bowl, sift 1/4cup of powdered sugar
(use a small whisk) Add about 1 1/2 tsp of the reserved orange juice
or enough to make a thick yet pourable icing. Drizzle icing over the
cooled scones and let dry for about ten minutes before serving