Prep Time15m
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 box 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


Step 1

HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.

Step 2

COMBINE 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 3

BAKE 15 to 18 minutes or until golden brown. Cool 20 minutes.

Step 4

For 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.

Nutritional Information Per Serving

Serving Size (1 scone of 8), Calories 330 (Calories from Fat 70), Total Fat 8g (Saturated Fat 3g, Trans Fat g), Cholesterol 30mg, Sodium 220mg, Total Carbohydrate 61g (Dietary Fiber 2g, Sugars 38g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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