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 SCONES WITH ORANGE BUTTER
My tempting cranberry scones brighten up a holiday brunch or tea. The yummy orange butter served with them is hands-down irresistible. -Joan Hallford, Fort Worth, Texas
Provided by Taste of Home
Time 45m
Yield 8 scones (1/2 cup orange butter).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough., Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones.
Nutrition Facts : Calories 489 calories, Fat 30g fat (18g saturated fat), Cholesterol 160mg cholesterol, Sodium 344mg sodium, Carbohydrate 48g carbohydrate (17g sugars, Fiber 2g fiber), Protein 7g protein.
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.
ORANGE CRANBERRY SCONES
I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter.
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange zest; mix well. Cover and refrigerate for at least 1 hour. , Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.
Nutrition Facts : Calories 342 calories, Fat 26g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 375mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY ORANGE SCONES
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
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.
FAVORITE ORANGE-CRANBERRY SCONES
My co-workers love these orange-cranberry muffins and requested them first for our annual bake sale at work. I've gotten requests from friends to bring these when visiting or for parties.
Provided by Sue Carey-Bradley
Categories Scones
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, 1/2 cup sugar, orange zest, baking powder, salt, and baking soda in a large mixing bowl. Grate frozen butter into dry ingredients using a box grater. Combine well, incorporating butter into dry ingredients until it looks like a coarse crumble. Stir in cranberries until combined.
- Combine sour cream, egg, orange juice, and vanilla extract in a small mixing bowl. Mix until smooth. Stir into dry ingredients and combine until dough just holds together and there are no dry ingredients at bottom of bowl; do not overmix.
- Turn out dough and form into a 10-inch circular mound, pressing flat to about 3/4-inch thickness, and sprinkle with remaining 3 tablespoons sugar. Cut circle into 8 triangles and spread apart slightly on the prepared baking sheet.
- Bake in the preheated oven until golden, 17 to 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 54.5 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 9.4 g, Sodium 264.3 mg, Sugar 27.4 g
ORANGE CRANBERRY SCONES RECIPE BY TASTY
Here's what you need: dried cranberries, boiling water, all purpose flour, granulated sugar, baking powder, Private Selection® Salted French Butter, large eggs, heavy cream, vanilla extract, orange zest, large egg, cream, powdered sugar, orange, orange juice
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
- In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
- In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
- Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
- Preheat the oven to 400°F (200°C)
- Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
- Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
- Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
- Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
- Enjoy!
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 BUTTERMILK SCONES
I couldn't find this exact recipe posted, so I am posting ANOTHER cranberry scone recipe. :) My mom makes these and they always turn out moist and flaky. They are especially good if you use dried cranberries that are flavored with orange (I found them at Trader Joe's). Since I don't usually have buttermilk on hand, I combine 1 Tbsp. lemon juice plus enough milk to equal one cup and let it curdle while I am mixing the dry ingredients.
Provided by Al Al
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda.
- Cut in butter till crumbly.
- Stir in buttermilk gently until just combined.
- Fold in cranberries and orange peel.
- Turn onto a floured surface and divide into two balls.
- Pat each ball into a six inch circle and place on a lightly greased baking sheet.
- Cut each into six wedges, leaving them together on the pan.
- Brush with milk, then sprinkle on the sugar combined with the cinnamon.
- Bake in a 400 degree oven for 15-20 minutes or until golden brown.
- You can also cut them into circles with a round cookie cutter, but the baking time will be less if you place them on the baking sheet not touching each other.
Nutrition Facts : Calories 258.7, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.5, Sodium 397.7, Carbohydrate 33.9, Fiber 1.3, Sugar 9, Protein 4.1
ORANGE-CRANBERRY SCONES
This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my partner in my 1st cookbook swap here on Zaar! Great served with either a cranberry butter or an orange butter!
Provided by Sydney Mike
Categories Scones
Time 37m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
- In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
- Cut in butter until mixture resembles coarse crumbs, then stir in Mandarin oranges & cranberries.
- In another bowl, mix sour cream, egg, orange juice & vanilla, beating until smooth.
- Stir this sour cream mixture into the flour mixture until well mixed.
- Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.
- Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.
- Cool 5 minutes in pan, then remove from pan & cut into wedges.
- Best served warm, but any leftovers should be refrigerated.
Nutrition Facts : Calories 318.8, Fat 14.4, SaturatedFat 8.4, Cholesterol 58.5, Sodium 170.4, Carbohydrate 42.8, Fiber 1.7, Sugar 14, Protein 5.2
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