River Wynde Bed and Breakfast
Mandarine Scones: Breakfast-Brunch
Prep time:1 hour
2 1/2 cup Flour
4 tablespoons Granulated Sugar
4 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Cold, cubed Butter
1/2 cup French Vanilla Yogurt
1/3 cup Orange Juice
3/4 cup Canned Mandarin Oranges, drained and chopped
Combine flour, sugar, salt, baking powder and soda in bowl. Mix well.
Cut in butter until mixture resembles coarse crumbs.
Combine juice and yogurt and add to dry ingredients. Fold in chopped oranges
Preheat oven to 375. Put dough on floured board and knead 20 times. Roll to one inch thickness and cut with floured cutter. Place on ungreased cookie sheet and sprinkle lightly with white sugar.
Bake for 20 minutes or until golden. Serve warm with butter and preserves.