I have numerous and legitimate reasons for disliking orange flavored things.
1. McDonald’s orange flavored beverage. Not orange juice. Orange flavored beverage. I have distinct memories of drinking this warm at Bobbie Bradley’s 6th birthday party. At that young age, my palette wasn’t exactly refined, but I knew this drink was trash.
2. Matty B had a girlfriend who used to squeeze orange peels onto her skin as a natural perfume. He still, to this day, remembers this. Whatever, Stephanie 2. (And yes, there was a Stephanie 1. Don’t get me started.)
3. Those awful “chocolate oranges.” You know, the holiday treat, shaped like an orange, but is actually chocolate that tastes just like Mr. Clean? Awful.
Knowing the above stories, today’s recipe might surprise you.
But unlike McDonald’s orange flavored beverage, these scones are lovely served warm.
And I guarantee the flavor is nothing close to Mr. Clean.
Finally, these scones are neither giggly, nor perky. Whatever, Stephanie 2.
As do all my scone recipes, these come together speedy quick in the food processor. Depending on if you want small or large pieces of carob, adjust your pulsing time.
The whole wheat pastry flour and carob make you feel slightly virtuous, but these treats taste super decadent.
Direct quote from Matty B:
“The flavors are actually quite complex.”
Whatever, Stephanie 2.
Orange Carob Scones
1 3/4 cup ww pastry flour
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 TBS orange zest
5 TBS earth balance vegan butter
1/2 cup carob chips
1/2 cup+1/4 cup fresh squeezed orange juice,divided
1 cup powdered sugar
Pulse flour, sugar, baking powder, salt and zest in your food processor. Add butter and pulse until sandy. And carob chips and 1/2 cup oj. Pulse until dough comes together. It will be crumbly. Press into a circle on a floured surface and cut into 8 wedges. Bake at 400 for 15 minutes.
While baking, whisk remaining oj and powdered sugar until smooth. Drizzle over warm scones.