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Orange and Almond Scones

So we’re out of milk, we’re out of cereal, and no one wants oatmeal.  I am in desperate need of a good grocery shopping trip but until then I had to come up with something to put in front of the kids and this morning it turned out to be my favorite standby yogurt scones with Heath Bar bits.  Yum.  But there’s only one left.


So this afternoon I opened a can of mandarin oranges for snack time.  What?  Why do I have canned oranges?  I have no idea!  I mean there’s NO way I actually bought them.  They must have been left by the previous owner. 

Anyway, while cranking the can opener, by hand, inspiration hit…why not make scones with the leftover juice?  Here’s what I came up with and it’s good.  I might adjust the recipe later for um, actual oranges and almonds.  I think the zest and crunch would make a nice adjustment to this otherwise, perfectly acceptable scone. 


Orange & Almond Scones

2 cups of flour
1 cup almond flour
1/2 cup sugar
1/2 tsp baking soda
2 1/2 tsp baking powder
6 Tbsp butter or margarine (just keep in mind that margarine will not hold up the same way butter will)
2/3 cup leftover orange juice or simply orange juice

· Preheat the oven to 400° F.
· Mix all dry ingredients in a large bowl.

· With a pastry cutter add butter to the mixture until is resembles coarse crumbs.


· Form a hole and pour in the orange juice. Slowly fold the dry ingredients into the juice. Be careful not to over mix.


· Take from bowl and knead once or twice on a clean countertop to mix in any remaining dry ingredients. 

· Form into a 7” circle about 1 1/2” tall.


· Cut circle into as many pieces as you desire. Keep in mind that the scones will nearly double in size while baking.

· Place on a GREASED or SPRAYED cookie sheet. Here’s where a little step can make a big difference. If you want them softer lay them closer to each other on the sheet. If you want them crunchy along the edges make sure they are far apart.

· Bake at 400° for 15 to 20 minutes.

· Remove and try to let them cool before smothering them with more butter and savoring them with a big glass of iced coffee.


Now, next time I’ll figure a way to get these beauties off my counter top. 


Yes, they’re from the garden.

Erin Sipes
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