Cranberry Orange Scones With Orange Butter Recipes

CRANBERRY & ORANGE SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 200C/180C Fan/350F/Gas 4.Lightly grease a baking tray.
• Grate the zest from the large orange and set aside.
• Squeeze the juice from the large orange and put in a small saucepan with the cranberries. Bring to the boil, turn off the heat then set aside to cool a little.
• Sift together the flour, baking powder and salt into a large mixing bowl.
• Using your fingertips, rub the butter into the flour mixture.
• Stir the orange zest and caster sugar into the flour and butter mixture.
• Strain the soaked cranberries through a sieve over a measuring jug. Press down with a spoon to squeeze out any remaining juice from the cranberries.
• Stir the sieved cranberries into the scone mixture.
• Add enough yogurt or milk to the juice in the measuring jug to reach the 150ml mark.Stir well to combine into a smooth liquid.
• Add enough of the liquid mixture to the dry ingredients to form a soft dough - you may not need all of the 150ml, so add gradually without making the dough too wet.
• Lightly knead the dough on a floured surface then roll out to approximately 2cm thickness. Use a 6cm cutter to cut out scones, re-rolling the scraps to make 12.Place them on the greased baking tray.
• Brush a little milk over the tops of the scones then sprinkle with caster sugar.
• Bake until risen and golden (13-15 min) then move to a wire rack.Leave to completely cool if storing and freezing.
• Served the scones split and spread with orange butter.
• Beat the butter until soft.
• Remove the zest from the medium orange and mix into the butter. Squeeze in a few drops of the juice from the orange and mix.
• Add sufficient sifted icing sugar to sweeten the orange butter to taste without turning it into a buttercream.

CRANBERRY ORANGE SCONES

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.

GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment.
• For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
• For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
• Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
• Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
• With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
• Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
• Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.