CRANBERRY ORANGE SCONES
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. -Karen McBride, Indianapolis, Indiana
Provided by Taste of Home
Time 35m
Yield 10 scones.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
Nutrition Facts : Calories 331 calories, Fat 17g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 396mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-ORANGE SCONES
These moist, tender, and flavorful cranberry-orange scones are a great start to the day!
Provided by Michelle Hoile
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
- Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
- Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g
CRANBERRY ORANGE SCONES
This quick and easy cranberry orange scones recipe is easy and quick to make! Step-by-step photos teach you how to make these vibrant sones bursting with tart cranberry goodness!
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 410F/210C. Line a baking tray with a liner or parchment paper.
- In a large bowl, mix together flour, baking powder, and sugar. Then, add your cold butter. Mix until the butter is just combined-as in, the mixture still looks pretty dry but there are not large chunks of butter.
- Set a medium bowl on a scale, add your eggs, and add enough milk to make 10oz. You may not need all 10oz of liquid for the batter. Every batter is a little different.
- Add half of the milk and egg mixture to the dry ingredients, mixing gently. Continue to add until you have a cohesive scone batter; you want your scone batter to be pretty dry so it holds its shape. Add in the orange zest and cranberries. Then, on a large clean surface or large liner, sprinkle some flour and add your scone batter. Knead a few times, then roll out to about 1 inch thick. Use a 2.5-inch cutter to make your individual scones. Combine scraps to form another 1-inch piece to cut more 2.5 inch scones out. Be careful not to overwork the dough.
- Place 8 scones to a baking tray, and brush the tops with an egg wash (I just use the leftover milk and egg mixture). Store the scones in the fridge until the oven is heated. Bake for 9 minutes, then rotate the pan and bake for another 8-10 minutes. You want golden brown scones, so keep an eye on the oven.
- Let them cool on the pan for 5 minutes before transferring to a wire rack. Best served the day of; store in an air-tight container.
- To make glaze whisk together powdered sugar and orange juice then use a spoon to drizzle on top of the cooled scones.
CRANBERRY ORANGE SCONES
These cranberry orange scones are studded with fresh, tart cranberries and packed with a zesty orange flavor. They are moist and buttery and topped with a sweet orange-vanilla glaze.
Provided by Lily Ernst
Categories breakfast
Time 35m
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the cranberries. Set aside.
- In a small bowl, whisk together the buttermilk, egg, and orange zest.
- Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until just combined and all appears to be moistened.
- Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you're kneading). It doesn't have to be smooth. Rough and shaggy is good.
- Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 425F.
- Brush the top of the scones with more buttermilk and generously sprinkle with coarse sugar.
- Bake for 20-22 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool completely before glazing.
- In a small bowl, whisk together the glaze ingredients, adding in 1 tablespoon of orange juice at a time until you reach your desired consistency. Drizzle over scones.
Nutrition Facts : Calories 381 calories, Sugar 41.6 g, Sodium 146.9 mg, Fat 10.9 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 69 g, Fiber 2.2 g, Protein 4.6 g, Cholesterol 45 mg
CRANBERRY ORANGE SCONES
Delicious and healthy scones bursting with cranberries and a hint of orange. Plus, a white chocolate glaze!
Provided by CollegeCulinista
Categories Scones
Time 25m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in a bowl.
- Mix half and half with the orange extract.
- Pour half and half mixture into the dry ingredients and combine with a fork. Do not over mix. Add in the cranberries. The mixture should be dry so add some flour if necessary.
- Roll out the dough onto a lightly floured surface and slice into wedges.
- Bake at 400 degrees for about 13-15 minutes. While baking, melt the white chocolate in the microwave and stir in the milk. When scones are done, drizzle glaze over the scones.
- Enjoy :).
Nutrition Facts : Calories 169.3, Fat 5.4, SaturatedFat 3.2, Cholesterol 10.9, Sodium 303.4, Carbohydrate 26.8, Fiber 1, Sugar 8.8, Protein 3.5
CRANBERRY-ORANGE SCONES
Make and share this Cranberry-Orange Scones recipe from Food.com.
Provided by Juenessa
Categories Scones
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Line baking sheet with parchment paper.
- Sift flour, sugar, baking powder, salt and baking soda into large bowl.
- Mix in orange peel.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Mix in dried cranberries.
- Gradually add buttermilk, tossing with fork until moist clumps form.
- Turn dough out onto lightly floured work surface.
- Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round.
- Cut into 8 wedges.
- Transfer wedges to prepared baking sheet, spacing 2 inches apart.
- Bake until tops of scones are golden brown, about 25 minutes.
- Let stand on baking sheet 10 minutes.
- Serve scones warm or at room temperature.
Nutrition Facts : Calories 373.4, Fat 18, SaturatedFat 11.2, Cholesterol 47, Sodium 518.5, Carbohydrate 47.2, Fiber 1.8, Sugar 10.3, Protein 6.1
CRANBERRY ORANGE SCONES
I started with a basic scone recipe from "The Twelve Teas of Christmas" by Emilie Barnes (page 23), but this is far from it. I began tweaking the recipe according to my own preferences, after having other scones that were too sweet, not sweet enough, too dry, too soft, not flavorful enough, etc. This is where I've settled--for now! They're quite consistent, and consistently loved. For a stronger orange flavor, you can add 1-2 tsp. orange extract and/or orange zest. You can also add a frosting or glaze made from orange juice and confectioner's sugar. Some extract, orange juice concentrate, and/or orange peel would add more flavor to that, too. I tend to make a large amount because I make them for tea parties or for my large family, but you can easily halve the recipe. Serve with clotted cream (real or fake) and jam, but they're also great with butter, or plain. I make a clotted cream substitute by softening butter and cream cheese, then mixing them in a ratio of 1:1. Yum!
Provided by TapestryThreads
Categories Scones
Time 45m
Yield 24 scones, 24 serving(s)
Number Of Ingredients 7
Steps:
- Optional: Soak cranberries in the orange juice to plump them while you make the dough, for a few minutes, a few hours, or overnight before starting the recipe.
- Mix dry ingredients together, then cut in butter until mixture resembles coarse crumbs.
- Stir in orange juice and cranberries. Mix lightly until dough comes together. If it seems too dry, add more orange juice, but just one spoonful at a time. Texture should be like biscuit dough. Don't overmix.
- Dump the dough out on an oiled or floured surface. Oil or flour your hands, pat the dough together, then divide into four balls.
- Place each ball on an ungreased cookie sheet (or use a little cooking spray, just on the spots where you place the dough), then smooth and flatten each one to a 6-inch round about 1 inch thick.
- Sprinkle rounds with sugar if desired (it makes the tops sparkly--I use demerara sugar if I have it). Using an oiled knife, cut each round into 6 wedges.
- Bake at 425 degrees for about 20-25 minutes, or until lightly browned. Let cool on pan for a few minutes, then use a small serrated knife to separate the scones and transfer them to a rack or cloth-lined basket.
- You can also make drop scones by dropping spoonfuls of dough onto a cookie sheet. (I like to use an ice cream scoop--the kind that will push the dough out. It makes them round and consistently sized.) These don't bake so long (maybe 15 minutes), so watch them closely.
- I have normally made these in a heavy-duty mixer (Bosch), and when I had to make them by hand, it was much more challenging to avoid over-mixing while getting enough liquid incorporated. The finished texture was quite different. I had to bake them longer because they were doughy in the middle, and then they got too brown. So perhaps if you don't have a mixer, you should pat them thinner (maybe 3/4 inch) and add a little more baking powder to help the rise.
Nutrition Facts : Calories 224.3, Fat 9.9, SaturatedFat 6.1, Cholesterol 25.4, Sodium 257.8, Carbohydrate 31.6, Fiber 1, Sugar 10.4, Protein 2.9
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