Oat Scones With Orange Glaze 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.

OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees.
• Combine first 5 ingredients in a food processor or bowl.
• Add butter and process until it resembles coarse meal.
• Add oats, currants and buttermilk and stir mixture until dough just sticks together.
• (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
• Roll out dough to 1 inch thickness.
• (in circle) cut into pie shaped pieces or cut with cookie cutter.
• Arrange on a slightly greased baking sheet.
• Gently brush scones with egg and bake 20 minutes or until golden.
• Serve with Apple Butter.
• Enjoy.

OAT SCONES WITH ORANGE GLAZE

Steps:

• Preheat oven to 375º F. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine the flours, oats, sugars, baking powder and salt.
• With a fork or your fingers, cut the butter into the dry ingredients. Stir in raisins.
• Whisk together the egg, milk and vanilla.
• Make a well in the center of the dry ingredients and add the liquid all at once to the bowl. Lightly, mix with a fork only until the dough is evenly moistened; it will come together but still be a little wet.
• Scoop the dough by the generous tablespoon, placing the scones 2 inches apart on the prepared baking sheet. Wet your fingers and smooth out the tops a bit. Let them sit for 5 minutes to allow the oats to absorb the liquid.
• Bake until the tops and edges are light golden brown, 25 to 27 minutes.
• Remove the scones from the oven and cool on the pan on a rack for 15 minutes before transferring to a rack to cool completely.
• Glaze: Whisk together the ingredients in a small bowl until the glaze has no lumps. Brush over the tops of the cooled scones.