Orange almond scone

12 Servings

Ingredients

Quantity Ingredient
2 cups All-Purpose Flour
½ cup Granulated Sugar
1 tablespoon Grated Orange Rind
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
⅓ cup Icbinb-Light, *Note
½ cup Orange Juice
½ cup Egg Beaters® 99% Egg Substitute, **Note
¼ cup Chopped Almonds

Directions

*NOTE: Original recipe used shortening...I used I Can't Believe It's Not Butter - Light

**NOTE: Original recipe used regular eggs You can assemble it up to 12 hrs before baking.

Preheat oven to 400 deg F (200 deg C). Line bottom of 9" round cake pan with waxed paper.

In large bowl, stir together flour, all but 1 T of the sugar, orange rind, baking powder, baking soda and salt. With pastry blender or two knives, cut in shortening until in coarse crumbs.

In measuring cup, whisk together orange juice and egg beaters. Reserving 1 T of the orange juice mixture, add remainder to dry ingredients, stirring with for just until moistened.

Spread into prepared pan. Brush with reserved orange juice mixture.

Sprinkle evenly with reserved sugar and almonds.

Bake for 25 - 30 min or until golden brown and firm to touch. Let stand in pan for a few minutes before removing. Run knife around sides of pan to loosen. Cut into wedges and serve warm.

Makes 8 - 12 wedges. Serving is 1 wedge.

If making ahead, cover unbaked scone with plastic wrap. Refrigerate up to 12 hrs. Remove from refrigerator 30 min before baking.

These were extremely good!! Our guests really enjoyed them also.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe by: The Lactose-Free Family Cookbook, Jan Main Posted to Digest eat-lf.v097.n099 by Reggie Dwork <reggie@...> on Apr 13, 1997

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