Prep Time 15m
Cook Time 18m
Ready Time 45m
Yield 8 servings

  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon fresh orange juice
  • 2 teaspoons milk
  • Nonstick cooking spray
  • 1 (16.6 oz.) package Pillsbury™ Date Quick Bread & Muffin Mix
  • 2 tablespoons milk
  • 2 tablespoons Vegetable Oil
  • 1 large egg
  • 2 teaspoons grated orange peel
  • 3 tablespoons fresh orange juice
Preparation Directions
  • Step 1Heat oven to 400°F. Coat baking sheet with no-stick cooking spray.
  • Step 2Combine quick bread mix, milk, oil, egg, orange peel, 3 tablespoons orange juice and vanilla in large bowl until evenly moistened. Shape dough into an 8-inch round, about 1/2-inch thick, on prepared baking sheet. Coat serrated knife with no-stick cooking spray. Cut dough into 8 wedges. Separate to about 1/2 inch apart.
  • Step 3Bake 15 to 18 minutes or until golden brown. Cool 20 minutes.
  • Step 4For Glaze: STIR powdered sugar, butter and 1 tablespoon orange juice in medium bowl until smooth. Stir in 1 to 2 teaspoons milk until right consistency to drizzle over scones.
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