Cardamom Orange Scones Recipes
ORANGE SCONES WITH ORANGE GLAZE
Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.
Provided by erika925925
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
- Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
- Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
- Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 31 g, Cholesterol 38.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 177.6 mg, Sugar 14 g
VEGAN LEMON-ORANGE PECAN-ALMOND HEMP-CHIA GINGER-CARDAMOM SCONES
My foray into scone variants has taken another complicated turn; loving every turn along the way though!
Provided by Kameron
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
- Stir orange juice and lemon juice together in a small bowl; add enough water, if necessary, to equal 7 tablespoons liquid.
- Stir juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract together in a bowl; set aside until chia seeds gel, about 10 minutes.
- Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor; pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture; pulse until dough begins to come together.
- Transfer dough to a bowl and add pecans, almonds, and hemp; knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges, and places wedges on prepared baking sheets.
- Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 21.9 g, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 189 mg, Sugar 7.5 g
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- In a large mixing bowl, add the orange zest and granulated sugar. Use your fingers to rub the zest into the sugar to release the orange oils. Add in the flour, baking powder, cardamom and salt and whisk it all together.
- Chop the cold butter into cubes. Add it to the dry ingredients and use a pastry cutter to cut the butter into pea-sized crumbs, ensuring the pieces stay cold and don’t melt into the flour. You could also grate the cold butter instead of chopping it into pieces, but a pastry cutter is still handy to break up the grated butter further.
- In a small bowl, use a fork to gently whisk the cream, vanilla and egg. Make a well in the middle of the dry ingredients and pour in the cream mixture. Stir until just combined. The mixture will be slightly sticky and maybe a little crumbly. It should hold together. If it is too dry, add a splash more cream. Don’t overwork the dough at this point.
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