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Orange Pecan Scones https://www.metro.ca/userfiles/image/recipes/null PT20M PT20M PT40M
With the rack in the centre, preheat oven to 400°F (200°C).Line a baking sheet with parchment paper.In a bowl, combine milk, lemon and orange juice and zest. Set aside.In another bowl, combine dry ingredients.Rub in butter with fingertips until mixture resembles coarse crumbs.Add liquid ingredients and stir until dry ingredients are just moistened.Pat dough into a circle about 8 in. (21 cm) round.Transfer to baking sheet and score into 8 wedges.Sprinkle with maple sugar and cinnamon.Bake 15 – 20 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
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1/4 cup (60 mL) milk 1 lemon, juiced and zested 1/4 cup (60 mL) fresh squeezed orange juice 1 orange, zested 2 cups (500 mL) Selection unbleached all-purpose flour 1/4 cup (60 mL) Selection brown sugar 1 tsp. (5 mL) Selection baking powder 1/2 tsp. (2 mL) Selection baking soda 1 pinch salt 1 tsp. (5 mL) Selection ground cinnamon 1/2 cup (125 mL) Selection cold butter, diced 1 cup (250 mL) pecans, toasted

Orange Pecan Scones

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8
scones
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    milk
  • 1
    lemon, juiced and zested
  • 1/4 cup
    (60 mL)
    fresh squeezed orange juice
  • 1
    orange, zested
  • 2 cups
    (500 mL)
    Selection unbleached all-purpose flour
  • 1/4 cup
    (60 mL)
    Selection brown sugar
  • 1 tsp.
    (5 mL)
    Selection baking powder
  • 1/2 tsp.
    (2 mL)
    Selection baking soda
  • 1
    pinch salt
  • 1 tsp.
    (5 mL)
    Selection ground cinnamon
  • 1/2 cup
    (125 mL)
    Selection cold butter, diced
  • 1 cup
    (250 mL)
    pecans, toasted
  • maple sugar

  • 1 tsp.
    (5 mL)
    Selection ground cinnamon
Imprimer ma sélection

Preparation

With the rack in the centre, preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper.

In a bowl, combine milk, lemon and orange juice and zest. Set aside.

In another bowl, combine dry ingredients.

Rub in butter with fingertips until mixture resembles coarse crumbs.

Add liquid ingredients and stir until dry ingredients are just moistened.

Pat dough into a circle about 8 in. (21 cm) round.

Transfer to baking sheet and score into 8 wedges.

Sprinkle with maple sugar and cinnamon.

Bake 15 – 20 minutes or until golden brown and a toothpick inserted in the centre comes out clean.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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