Orange scone mix

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

Ingredients

4 cups all-purpose flour

3⁄4 cup sugar

1⁄2 cup non-fat dry milk powder

1 tablespoon baking powder

1 tablespoon dried orange peel

1⁄2 teaspoon coarse salt

2⁄3 cup shortening

In large bowl whisk together flour, sugar, non-fat dry milk powder, baking powder, dried orange peel and salt. With pastry cutter, cut in shortening until mixture resembles coarse crumbs. Store in airtight container for 6 weeks or freeze for 6 months. Makes 6 cups.

To make scones, preheat oven to 400°F. Place 3 cups scone mix in medium bowl. In another bowl, beat together 1 egg and 1⁄4 cup water. Add to scone mixture and stir just until moistened. Turn dough onto lightly floured surface. Quickly knead dough until smooth. Roll into 1⁄2 -inch thickness. Cut into 2-inch rounds.

Place scones 1 inch apart on ungreased baking sheet. Brush tops with milk and bake for 12 to 15 minutes, or until lightly golden. Remove from baking sheet and cool on wire rack. Serve warm. Makes 10 to 12.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Coconut cupcakes with Cream Cheese icing and Coconut flakes
Next

Vanilla Bean Cupcakes with Madagascar Chantilly Cream