Easy And Delicious Orange Scones Recipes

ORANGE SCONES WITH ORANGE GLAZE

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.

ORANGE SCONES

Steps:

• Preheat the oven to 425 degrees
• In a large mixing bowl, combine together the flour, baking powder, salt, and sugar
• Cut the butter into tablespoon-sized pieces and using a pastry blender or a fork cut into dry ingredients
• Add in 1 cup of white chocolate chips
• In another large bowl, mix together the eggs, milk, whipping cream, orange juice, and orange zest
• Mix the dry ingredients into the wet ingredients
• Turn the dough out on to a floured surface and knead to combine
• Do not overwork the dough
• Divide the dough into two
• Shape each half of the dough into a circle about 1 inch thick and then cut each half into four wedges
• Pull the wedges apart just a bit and place on a parchment covered cookie sheet
• Bake for 12-15 minutes
• Best eaten warm but taste yummy later too!

EASY AND DELICIOUS ORANGE SCONES

Steps:

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
• In a small bowl, whisk the egg and sour cream together.
• Pour sugar in another small bowl and press the orange zest into the sugar until combined. Once combined, add the sugar mixture to the flour mixture and mix.
• Add the frozen butter and cut it in with a pastry cutter or fork. Work it in well or until the mixture is pea-sized.
• Stir in the egg/sour cream mixture with a wooden spoon or with your hands until thoroughly combined and it forms into a ball.
• Divide the dough in half. Place balls on lightly floured surface and roll or pat them into a 6-inch circle. Don't roll it too thin or they will dry out. Cut each circle into 6-8 wedges. We prefer 6 wedges so we can have bigger scones.
• Put scones on a parchment lined baking sheet. Keep the scones from touching as they will grow in the oven. Bake for 13-15 minutes, or until golden brown.
• While the scones bake, make the glaze.
• Melt the butter in a saucepan.
• Mix the powdered sugar, orange juice, melted butter, and vanilla together.
• Add more powdered sugar or milk to create the consistency you want. If it's too thin, add some powdered sugar. If it's too thick, add milk (one tablespoon at a time) until it's the consistency you are looking for.

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.

ORANGE SCONES

Steps:

• Preheat the oven to 425°F.
• Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda in a large bowl. Stir in the currants at this point if you are using them, as well as the orange peel.
• Cut the butter into the flour mixture, using a pastry blender or two knives. Cut the butter through the flour until the mixture resembles very coarse crumbs. Add the buttermilk and stir it all together until the mixture forms a soft dough that clings together. The dough will be a bit sticky.
• Lightly flour your hands and shape the dough into a ball. Pat the dough into an 8 inch round on a lightly greased baking sheet. Cut the dough into eight wedges with a floured knife. You don't have to move the wedges apart from each other. Just cut them right through the dough so they are easy to separate once they are baked.
• Sprinkle the wedges of dough with the remaining 1 teaspoon of sugar.
• Bake the scones for 18 to 20 minutes in a preheated oven at 425°F or until they are lightly browned on top.
• Cool and enjoy. These orange scones are wonderful slathered with fresh sweet butter.