CREAM SCONES
These tender, fluffy scones are flavored with juicy currants soaked in orange liqueur.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 20 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine Grand Marnier, dried fruit, and orange zest. Allow fruit to plump, at least one hour or up to overnight in the refrigerator.
- In a large bowl, whisk together cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Transfer one half of the flour mixture to a food processor. Add the butter and pulse several times to combine. Do not over-process; some butter pieces should remain the size of large peas, while others pieces will be smaller.
- Add the contents of the food processor back to the bowl with the dry ingredients. Stir to combine.
- In a small bowl, whisk to combine the cream, egg, and egg yolk. Create a well in the middle of the flour mixture and gradually add the cream mixture. Using a large spatula or wooden spoon, draw the dry ingredients over the wet ingredients, being sure to scrape from the bottom of the bowl to incorporate the dry crumbs. Add the plumped fruit and gently mix. Do not overwork the dough.
- Turn dough out onto lightly floured work surface. Pat into a narrow rectangle about 1 inch thick. With the short side facing you, fold rectangle into thirds like a business letter. Turn dough a quarter turn clockwise, so the flap opening faces right, like a book. This is the first turn.
- With a rolling pin or your hands, gently pat into another narrow rectangle, about 1 inch thick. Repeat folding and turning process to complete a second turn.
- Using lightly floured hands, pat dough out into a 1 1/4-inch-thick rectangle. Cut out rounds, spaced as closely together as possible, using a floured 2-inch round biscuit cutter. Dough may be rerolled once and additional rounds may be cut out.
- Transfer rounds to prepared baking sheet, about 1 1/2 inches apart. Brush with egg white and sprinkle with fine sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool 15 minutes on a wire rack before serving, or serve at room temperature.
ORANGE CREAM SCONES
These homemade Orange Cream Scones are one of my favorite summer recipes! These flaky and tender cream scones are packed with fresh orange flavor and topped with a sweet homemade orange glaze, making them a perfect breakfast, brunch, or dessert for the summer season.
Provided by Michelle
Categories Scones
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking oil).
- Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter (or using a standing mixer) and mix the dough until the butter is about the size of peas, and the dough resembles coarse crumbs. Set aside.
- In a small bowl, whisk egg, sour cream, heavy cream, and vanilla extract. Mix with the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles. Place scones on parchment lined baking tray, making sure the scones are evenly spaced apart.
- Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
- While the scones are cooling, mix together melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and orange zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar.
- Pour the glaze over the scones and enjoy!
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.
ORANGE SCONE WEDGES WITH CREAM CHEESE FILLING
Surprise-these scones have their cream built right in! Grated orange peel gives both the filling and the scone itself sweet citrus appeal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
- In large bowl, mix flour, 3 tablespoons sugar, the baking powder 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 1 tablespoon orange peel, whipping cream and 1 egg.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Divide dough in half. Pat or roll each half into 9-inch round, about 1/4 inch thick. Spread filling over half of each round.
- Fold each dough round in half over filling. With sharp knife, cut each half-round into 6 wedges. On ungreased cookie sheet, place wedges 1 inch apart. Brush tops with beaten egg; sprinkle with coarse sugar.
- Bake 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 10 g, TransFat 1/2 g
APRICOT-ORANGE CREAM SCONES
These versatile scones, containing no egg, can be mixed, baked and ready to enjoy in 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
- On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
- Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Scone, Sodium 250 mg, Sugar 23 g, TransFat 0 g
ORANGE SCONES WITH ORANGE GLAZE
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
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
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
ORANGE CRANBERRY CREAM SCONES
This is a light and flavorful scone. I was never a big scone eater because the ones I have had were like hockey pucks. This one changed my mind. The tricks are to NOT overwork the dough and NOT to over cook them. These are easy to throw together and taste out of this world.
Provided by SkinnyMinnie
Categories Scones
Time 25m
Yield 16-20 scones
Number Of Ingredients 7
Steps:
- Preheat the oven to 350ºF.
- Combine the flour, baking powder, salt, 2 Tbs of sugar, cranberries, and orange zest together in a mixer fitted with a dough hook.
- Mix well until combined.
- While mixing on a low speed, slowly drizzle the cream in just until the mixture comes together into dough. **You may not use all of the cream.
- Roll dough out on a lightly floured surface to about 1/2" thickness and cut into rounds with a cookie cutter.
- Place the rounds on a sheet pan lined with parchment paper.
- Brush lightly with any remaining cream and sprinkle with remaining Tbs of sugar.
- Bake until lightly golden about 12-20 min depending on the size of the rounds.
Nutrition Facts : Calories 193.8, Fat 10.6, SaturatedFat 6.5, Cholesterol 38.3, Sodium 190.6, Carbohydrate 21.9, Fiber 0.9, Sugar 2.7, Protein 3
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4.6/5 (16)Category DessertCuisine AmericanTotal Time 50 mins
- Sprinkle the orange flower water over the dry ingredients, mix in the orange zest, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
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- Preheat the oven to 400°F. Lightly grease a 9" round cake pan., In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, and zest., Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender, or a mixer with the paddle attachment.
- Mix until the butter is fairly well combined with the flour; a few lumps remaining are OK., Whisk together the egg, vanilla, Fiori and buttermilk or water.
- Add to the dry ingredients, stirring gently until everything is well moistened and just combined., Spread the scone batter in the prepared pan.
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