ORANGE GINGER SCONES
A sprinkling of sugar tops off these tender treats with a touch of sweetness. I like to serve them hot with butter and jam.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 196 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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
GINGER SCONES
A light and buttery scone with a good hit of ginger flavor.
Provided by Kim
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g
GLAZED ORANGE-GINGER SCONES
Orange adds a tangy flavor to these delicious warm cream scones that are made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flour, granulated sugar, ginger, baking powder, orange peel and salt until blended. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in 3/4 cup whipping cream and the orange juice until soft dough forms.
- On lightly floured surface, pat dough into 7-inch circle. Cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush dough with 2 tablespoons whipping cream.
- Bake 15 to 18 minutes or until golden brown. In small bowl, mix powdered sugar and enough milk until thin enough to drizzle. Drizzle over scones. Serve warm.
Nutrition Facts : Calories 395, Carbohydrate 46 g, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 392 mg
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.
ORANGE GINGER SCONES
This is a TOH recipe. I have not tried these yet, but they are in my -want to try- file. They list these as being .23 cents per serving. WOW!
Provided by Tricia Foley
Categories Scones
Time 25m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, 2 TBLS sugar, baking powder, ginger, salt and baking soda.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the egg, sour cream, and orange peel; add to crumb mixture and stir until a soft dough forms.
- Turn onto a floured surface; knead 5-6 times.
- Divide dough in half.
- Pat each portion into a 7" circle; cut each into 6 wedges.
- Seperate wedges and place 1" apart on ungreased baking sheets.
- Sprinkle with remaining sugar.
- Bake at 400 degrees for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 198.5, Fat 11.3, SaturatedFat 6.9, Cholesterol 44.3, Sodium 252.1, Carbohydrate 21.2, Fiber 0.6, Sugar 4.3, Protein 3.2
AGGIE'S ORANGE COCONUT SCONES
Steps:
- Line a large baking tray with parchment paper or a silicone mat and set aside. Preheat the oven to 300 degrees F.
- Sift the flour, salt, sugar, and baking powder into a large bowl. Cut the butter into small cubes and rub it into the flour with your hands. In a medium bowl, lightly beat the eggs, and then add the milk. Pour the egg mixture into the flour mixture and mix it until just blended. Add 3 teaspoons of orange zest and lightly knead the dough. It is important to keep the kneading to a minimum, or the scones will be hard and as tough as nails.
- Put the dough onto a lightly floured surface and roll it to about a 1-inch thickness. Cut the scones with a 2-inch round fluted cutter, as closely as possible to avoid wasting dough. Put them on the prepared baking sheet, about 1-inch apart.
- In a small bowl, lightly beat the egg yolk and the remaining milk and brush this over the scone tops. In another bowl, mix the remaining sugar, coconut, and orange zest and sprinkle this evenly over the top of each scone. Bake the scones in the center of the oven until they have risen and are lightly browned, about 20 minutes. Cool the scones on a wire rack and then split them. Serve warm, with butter and honey.
ORANGE GINGER SALMON RECIPE BY TASTY
Here's what you need: honey, hot water, fresh ginger, garlic, fresh orange juice, orange, soy sauce, rice vinegar, red pepper flakes, kosher salt, salmon fillets, fresh cilantro, rice, broccoli
Provided by FoodSaver
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
- Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
- On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
- Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
- While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
- Roast the salmon for 8-10 minutes, or until it flakes easily when nudged with a fork.
- While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5-6 minutes. Once it has reduced, remove the pot from the heat.
- Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
- Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 18 grams, Fat 16 grams, Fiber 1 gram, Protein 26 grams, Sugar 13 grams
GINGER ORANGE MARMALADE SCONES!
Yummy in your tummy! A subtle taste of ginger combined with orange marmalade. What's not to like? All wrapped up in a mouth-watering melt-in-your mouth scone!
Provided by cfletcher
Categories Scones
Time 18m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix flour, sugar, baking powder, salt and ginger together.
- Add the egg, marmalade and mix.
- Add in the butter and use a fork or pastry cutter to blend into mixture until it is crumbly.
- Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can roll it out.
- Place dough on a board and gently bring it together.
- Divide into half.
- Press down on each half until a circle is made. Repeat with the other half.
- Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
- Sprinkle a little sugar on each scone.
- Bake for 10 minutes or until golden brown.
GINGER SCONES
Categories Bread Cake Milk/Cream Ginger Breakfast Brunch Bake Quick & Easy Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
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