Orange-Pecan Scones

Health score
1%
Orange-Pecan Scones
45 min.
16
192kcal

Suggestions


Indulge in the delightful taste of our Orange-Pecan Scones, a perfect addition to your morning meal, brunch or even as an afternoon dessert. With a distinct citrusy flavor from fresh orange juice and a hint of zest from grated orange rind, these scones not only awaken your palate but also bring a refreshing twist to the classic scone recipe. The crunchy texture of chopped pecans complements the soft and crumbly scone, making each bite a heavenly experience.

Ready in just 45 minutes and serving up to 16 people, these scones are ideal for gatherings, family breakfasts, or cozy brunches with friends. The warm aroma of baking scones will fill your kitchen, inviting everyone to gather around. Plus, with a calorie count of 192 per serving, you can enjoy these treats without the guilt.

What’s even better? These scones can be prepared ahead of time and frozen for up to a month, ensuring you always have a delicious snack on hand. Simply reheat them for an easy, warm treat any time you like. Whether paired with a hot cup of coffee or enjoyed solo, our Orange-Pecan Scones are sure to brighten your day!

Ingredients

  • 0.3 cup butter 
  • 0.5 cup buttermilk 
  • 0.3 cup orange juice fresh
  • teaspoons orange rind grated
  • 0.5 cup pecans chopped
  • cups self-rising flour 
  • 0.5 cup sugar 
  • 16 servings sugar 
  • teaspoon vanilla extract 

Equipment

  • baking sheet
  • oven
  • blender

Directions

  1. Combine first 3 ingredients.
  2. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface; knead 3 or 4 times.
  4. Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet.
  5. Cut each circle into 8 wedges; sprinkle evenly with sugar.
  6. Bake at 425 for 12 to 14 minutes or until golden brown.
  7. Note: Freeze scones up to 1 month. Thaw in refrigerator 8 hours.
  8. Bake scones at 350 for 10 minutes or until thoroughly heated.

Nutrition Facts

Calories192kcal
Protein5.12%
Fat31.53%
Carbs63.35%

Properties

Glycemic Index
18.76
Glycemic Load
20.42
Inflammation Score
-2
Nutrition Score
2.7156521548396%

Flavonoids

Cyanidin
0.37mg
Delphinidin
0.25mg
Catechin
0.25mg
Epigallocatechin
0.19mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.01mg
Hesperetin
0.46mg
Naringenin
0.08mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:191.56kcal
9.58%
Fat:6.83g
10.51%
Saturated Fat:1.18g
7.39%
Carbohydrates:30.89g
10.3%
Net Carbohydrates:30.15g
10.96%
Sugar:19.12g
21.24%
Cholesterol:0.82mg
0.28%
Sodium:53.03mg
2.31%
Alcohol:0.09g
100%
Alcohol %:0.2%
100%
Protein:2.5g
5%
Manganese:0.28mg
13.96%
Selenium:6.73µg
9.61%
Vitamin A:192.56IU
3.85%
Copper:0.07mg
3.73%
Phosphorus:32.78mg
3.28%
Fiber:0.74g
2.94%
Vitamin B1:0.04mg
2.85%
Vitamin C:2.32mg
2.82%
Magnesium:9.43mg
2.36%
Zinc:0.32mg
2.14%
Vitamin B2:0.03mg
1.97%
Folate:7.57µg
1.89%
Vitamin E:0.26mg
1.76%
Calcium:15.81mg
1.58%
Potassium:50.72mg
1.45%
Vitamin B5:0.14mg
1.39%
Iron:0.25mg
1.38%
Vitamin B3:0.22mg
1.11%
Source:My Recipes