BLUEBERRY ORANGE SCONES
These orange-infused scones are deliciously soft on the inside, crispy on the outside, and stuffed full of fresh blueberries!
Provided by Marsha
Categories Bread
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
- Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.
- In a separate bowl or jug, whisk together the egg, heavy cream, and vanilla until combined. Add to the flour mixture and gently mix in to form a soft dough. Do not overmix. Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Transfer to the prepared baking tray, cut into 8 wedges, and pull the triangles slightly away from one another.
- Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
- Whisk together the icing sugar, and orange juice until smooth and slightly runny. Add more juice if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 scone, Sodium 203 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLUEBERRY ORANGE SCONES
Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE GLAZED BLUEBERRY SCONES
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
- Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
- To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
BLUEBERRY SCONES
A good basic scone recipe with blueberries added . . . yummy!!
Provided by LindaPinda
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
- In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
- Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
- Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g
ORANGE GLAZED BLUEBERRY SCONES
This was originally posted by Mean Chef; I had a nearly identical recipe posted, minus only the orange glaze. I got my version off a homeschool mom email loop; you know these have to be easy to do if we can make them while drilling multiplication tables and talking about Ancient Egypt. ;o)
Provided by winkki
Categories Scones
Time 40m
Yield 6-12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
- Cut in butter using 2 forks or a pastry blender.
- The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
- Mix just to incorporate, do not overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
- Fold the blueberries into batter, being careful not to bruise.
- Drop large tablespoons of batter on an ungreased cookie sheet.
- Bake for 15 to 20 minutes until brown.
- Cool before applying orange glaze.
- To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
- Cook until butter and sugar are melted and mixture has thickened.
- Remove from heat and beat until smooth and slightly cool.
- Drizzle or brush on top of scones and let glaze get hazy and hardened.
Nutrition Facts : Calories 538.6, Fat 13.3, SaturatedFat 7.8, Cholesterol 62.7, Sodium 618, Carbohydrate 100.2, Fiber 4.7, Sugar 56.7, Protein 7.5
RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE
Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. -Marilyn Rodriguez, Fairbanks, Alaska
Provided by Taste of Home
Time 45m
Yield 1 dozen (3/4 cup compote).
Number Of Ingredients 20
Steps:
- In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.
Nutrition Facts : Calories 386 calories, Fat 19g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 361mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.
BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS
A triple combination of deliciousness. These scones are sure to vanish quickly.
Provided by Sarah Bowdidge
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
- Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
- Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g
BLUEBERRY-ORANGE RICOTTA SCONES
I decided to bake fresh scones for our anniversary breakfast yesterday, but was out of the sour cream and fresh lemon juice my favorite recipe required. So I got creative, and subbed ricotta cheese for the sour cream, and orange juice for the lemon. These turned out to be the very best scones I've ever made!
Provided by La Dilettante
Categories Breads
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sift together dry ingredients.
- Cut in butter with a pastry blender or hands, until mixture resembles coarse meal.
- Add cheese, orange juice, and egg, blending well.
- Stir in blueberries.
- Mix until a consistent dough is formed. If too sticky, add more flour. Divide into two lumps. Pat out on floured surface, into two rounds about 7" in diameter and 3/4" thick. Put on parchment-covered baking sheet, and score each round into 4 wedges. Separate wedges slightly.
- Bake at 350 until golden brown, about 20 minutes.
Nutrition Facts : Calories 286.9, Fat 14.9, SaturatedFat 8.9, Cholesterol 61.6, Sodium 370.7, Carbohydrate 34.5, Fiber 3.5, Sugar 12, Protein 6.7
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