I learned a lot of things about myself last weekend when I was fighting my cold. Apparently while sick I like to bake things. Sweet things.
I also learned that while baking my favorite thing to do is to listen to Thriller on repeat. Loud. For an hour. This is completely normal, right? (Sorry, neighbors.)
But, at the end of that process I ended up with these delightful scones. Totally worth it.
These orange scones are bright, tangy, and perfect for spring. Surprisingly, the orange pieces make the scone a little tart rather than sweet. If you’re looking for a sweeter scone, juice the orange (you should get about 1/2 cup of juice) instead of using the slices.
The whole wheat flour in these scones definitely lends itself to a “healthier” taste than your average scone. But, this scone is moist, light, and just crumbly enough. It’s like a biscuit meets a traditional scone. Yum.
If you’re trying to disguise the healthy aspect for your audience, you can serve these warm with jam. Or just serve them warm with jam just because jam is good.
If you’d like to add an orange glaze over the top, it’s easy enough to do by mixing some powdered sugar with a little orange juice. I opted out of this because I was trying to avoid the additional sugar. But, then I went and smothered sugary jam over everything. Oh well.
Makes 8 medium-sized scones
Adapted from Inside A Black Apple
1/2 cup soy milk
1 Tablespoon apple cider vinegar
1 3/4 cup whole-wheat flour
4 teaspoons baking powder
3 Tablespoons evaporated cane juice
1 organic orange, zested and sliced
Pinch of salt
5 Tablespoons of cold vegan margarine, cut into chunks
1 teaspoon vanilla extract
Preheat oven to 400 degrees F.
Mix the soy milk and apple cider vinegar together in a small bowl. Let sit for a few minutes and allow to thicken.
In a large mixing bowl whisk flour, baking powder, evaporated cane juice, orange zest, and salt. Add the margarine and mix (using your hands) until the mixture is crumbly with pea-sized chunks.
Slice the orange starting by cutting off the top and the bottom, exposing the wheel of orange flesh inside. Use a sharp knife to cut away the peel and pith of the orange. Slice in between the white skin segments to the center of the fruit at a slight angle. Make sure that you have removed any seeds and then add the orange slices to your mixing bowl.
Stir in the vanilla extract and soy milk/apple cider vinegar mixture until just blended. Do not overmix or it will result in tough scones.
Roll scones into a ball and flatten slightly on a cookie sheet to resemble 3 inch rounds. Let scones rest for 10 minutes before baking.
Bake for 12 minutes or until the tops are lightly browned.