Fresh Orange Scones Recipes

ORANGE SCONES WITH ORANGE GLAZE

Orange Scones with Orange Glaze image

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

Ingredients

cooking spray
1 ⅓ cups all-purpose flour
2 tablespoons white sugar, divided
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ stick cold unsalted butter, cubed
2 ½ tablespoons orange zest
6 tablespoons orange juice
1 medium egg
1 ½ tablespoons white vinegar
1 tablespoon milk, or as needed
½ cup confectioners' sugar
2 tablespoons confectioners' sugar
4 teaspoons orange juice
1 tablespoon orange zest

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

FRESH ORANGE SCONES

Fresh Orange Scones image

Coffee shop sweet scones strut fresh orange flavor and chewy oats.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange peel
1/4 teaspoon salt
1/3 cup firm butter or margarine
1 egg, beaten
4 to 6 tablespoons half-and-half
1 tablespoon orange juice
1 tablespoon sugar

Steps:

Heat oven to 400°F. In medium bowl, mix flour, oats, 3 tablespoons sugar, the baking powder, orange peel and salt. Cut in butter, using pastry blender or pulling 2 table knives through ingredients in opposite directions, until mixture looks like fine crumbs. Stir in egg and just enough half-and-half so dough leaves side of bowl.
Place dough on lightly floured surface. Knead lightly 10 times. On ungreased cookie sheet, pat or roll into 7-inch circle, 1/2 inch thick. Cut into 6 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with orange juice; sprinkle with 1 tablespoon sugar.
Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 350 mg, Sugar 9 g, TransFat 0 g

CRANBERRY ORANGE SCONES

Cranberry Orange Scones image

Provided by Ina Garten

Time 55m

Yield 14 to 16 scones

Number Of Ingredients 12

Ingredients

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

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.

ORANGE CRANBERRY SCONES

Orange Cranberry Scones image

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

Ingredients

1-1/2 cups butter, softened
1/2 cup fresh or frozen cranberries
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange zest
SCONES:
2-1/2 cups all-purpose flour
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk

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.

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