CHERRY ORANGE SCONES
Provided by itsybitsy
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Combine butter, salt, sour cream, and sugar and mix with a mixer until smooth. Combine flour, baking powder, dried cherries, and orange rind and mix well. Add sour cream mixture to the dry ingredients and mix until dough forms. Divide dough into equal parts and bake at 350 degrees F for 30-40 minutes or until lightly browned. Serve with butter or heavy cream. You may also substitute other dried berries for the cherries if you desire.
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
CHERRY-CITRUS SCONES
Bake up a batch of these tender, cherry-studded scones flavored with orange.
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cherries and orange zest.
- Beat together 1 of the eggs and 4 tablespoons of the heavy cream in a small bowl. Add the egg mixture to the flour mixture and mix with a fork until the dough just comes together. If the dough seems dry, add the remaining 1 tablespoon heavy cream.
- Dust a work surface with flour. Turn the dough out onto the floured surface. Pat into a disk about 7 inches wide and about 1/2 inch thick. Cut out rounds using a 2 1/2-inch biscuit cutter. Gather and reroll the scraps and repeat. Place the scones on the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the scones with the egg. Bake until golden brown, about 14 minutes.
SIMPLE DRIED CHERRY AND ORANGE SCONES
Scones with cherry and orange
Provided by Carla Cardello
Categories Quick Breads + Muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400F. Line two baking sheets with parchment paper. Set aside.
- In a small bowl, add the cherries. Pour in some hot water and let seep until plump, about 10 minutes or so. Drain and pat dry.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Drop in the butter pieces and toss with flour. Using either your fingertips or a pastry cutter, cut the butter into the flour mixture until the mixture is pebbly. Add the cherries.
- Beat the egg into the cream then pour the cream into the dry ingredients and stir until everything comes together. The dough will be wet and sticky. Gently knead the dough a few times inside the bowl.
- Lightly dust a work surface with some flour and turn out the dough. Roll out the dough until it is about 1/4 inch high. Cut out circles with a 2.5-inch cutter and place them onto the cookie sheets. Gather up the scraps and reroll again until all of the dough is gone.
- Bake for 10-12 minutes or until golden brown. If serving warm, cool for 10 minutes. If not, cool until room temperature.
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