By Tara Dairman | January 10, 2007 9:08 am
This is the season for citrus fruits, so you may find yourself stocking up on oranges and grapefruits. This recipe puts both the juice and the peel of oranges to good use, infusing these fiber-rich scones with citrus flavor. They’re great for a winter weekend breakfast, warm and fresh out of the oven.
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