Toñas de Valencia (escones)


Toñas de Valencia

2 cups flour

1 envelope of yeast

1/4 cup milk, warm (or orange juice)

2 eggs

1/4 c sugar

1/2 c sunflower oil (or 1 stick butter, melted and cooled)

zest of one orange

1 t vanilla and 1 t  anise

1/2 t of salt

One egg yolk mixed with 2 T milk

1 c dried fruit (optional)


  1. Dissolve yeast in warm milk or oj and add to flour. mix well.
  2. Mix the eggs, sugar, salt, butter, zest, vanilla and anise.  add fruit.  Add to flour and stir in well.   Knead for five minutes.
  3. Let stand in warm place until doubled in volume, about  1 hour.
  4. Form one or two cakes, or small rolls.  place on greased baking sheet (or  parchment paper).   brush with yolk mixture, let stand 15 minutes in oven.
  5. Bake at 325 F for about 20 minutes, depending on size.
  6. Three minutes before end of baking, brush again with the yolk and sprinkle with icing sugar (sugar optional). 

these can also be made into small rolls.

I have modified this recipe to create my own version: