These scones made from cookie dough are elfishly easy! Your family will love finding these at the breakfast table.
Orange Scones with Brown Sugar Drizzle
- Prep Time 15 min
- Total 55 min
- Ingredients 11
- Servings 8
Ingredients
Scones
- 1 roll Pillsbury refrigerated sugar cookie dough
- 1 cup Gold Medal™ all-purpose flour
- 1/3 cup chopped toasted walnuts, if desired
- 1 1/2 teaspoons grated orange peel
- 3 tablespoons whipping cream
- 1 egg, beaten
Drizzle
- 2 tablespoons packed brown sugar
- 4 1/2 teaspoons half-and-half
- 1 tablespoon butter
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
Instructions
-
Step1Heat oven to 400°F. Let cookie dough stand at room temperature 10 minutes to soften.
-
Step2In medium bowl, break up cookie dough. Stir in flour, walnuts, orange peel, whipping cream and egg with wooden spoon until well blended.
-
Step3Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times (add additional flour if dough is sticky). Roll or pat dough into 8-inch round. Cut into 8 wedges with sharp knife that has been dipped in flour. Place wedges 2 inches apart on large ungreased cookie sheet.
-
Step4Bake 13 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
-
Step5Meanwhile, in 1-quart saucepan, stir together brown sugar, half-and-half and butter. Cook over medium heat 4 to 5 minutes, stirring frequently, until butter is melted and sugar is dissolved. Cool 10 minutes. Stir in powdered sugar and vanilla. Drizzle over scones. Sprinkle with additional grated orange peel, if desired. Serve warm.
Nutrition
390
Calories
15g
Total Fat
4g
Protein
59g
Total Carbohydrate
33g
Sugars
Nutrition Facts
Serving Size: 1 Scone
- Calories
- 390
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 220mg
- 9%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 33g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
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