Orange Scones With Golden Raisins Recipes

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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

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

ORANGE RAISIN SCONES



Orange Raisin Scones image

Delicious flavor from the orange juice. I used reconstituted frozen OJ. I forgot to cut mine into triangular pieces before I baked them. It didn't seem to make any difference, they are very easy to cut after being baked.

Provided by Dorel

Categories     Scones

Time 30m

Yield 8 pieces

Number Of Ingredients 9

1/2 cup sugar
3 cups flour
4 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter or 1/2 cup shortening
1 egg
1 cup orange juice
1 cup raisins

Steps:

  • Sift dry ingredients, cut in butter with pastry cutter or two knives.
  • In a small bowl mix egg slightly and then add orange juice.
  • Make a well in center of flour mixture and add liquid ingredients.
  • Stir lightly, add raisins and mix just until raisins are incorporated .
  • This will be quite sticky, turn out onto well floured surface.
  • Split in half.
  • You can use a cookie sheet now and with well floured hands push each into a circle about 6-8 inches, they should be about 1/2 inch thick.
  • Cut into 8 triangular pieces but do not separate.
  • Bake at 425°-450° for 10-15 minutes.
  • Remove from oven when they are a nice golden color.

Nutrition Facts : Calories 400.2, Fat 12.7, SaturatedFat 7.6, Cholesterol 56.9, Sodium 420.8, Carbohydrate 66.7, Fiber 2, Sugar 26, Protein 6.5

CANDIED ORANGE AND GOLDEN RAISIN SCONES



Candied Orange and Golden Raisin Scones image

These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time P1DT50m

Yield Makes 16

Number Of Ingredients 13

1/2 cup diced candied orange peel
1/2 cup golden raisins
1 teaspoon finely grated orange zest
1/4 cup Grand Marnier or other orange-flavored liqueur
2 cups cake flour (not self-rising), sifted
1 1/2 cups all-purpose flour, plus more for rolling
1 stick cold unsalted butter, cut into small pieces
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 2 teaspoons baking powder
Coarse salt
1 cup cold heavy cream
1 large whole egg plus 1 large egg, separated
Fine sanding sugar, for sprinkling

Steps:

  • Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
  • Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
  • Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
  • Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
  • Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
  • Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

RAISIN SCONES



Raisin Scones image

Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup raisins
3/4 cup buttermilk
1 egg white
Additional sugar

Steps:

  • In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

Nutrition Facts :

ORANGE AND RAISIN SCONES



Orange and Raisin Scones image

Delicious soft, moist scones with raisins and a hint of citrus.

Provided by charleymelon

Time 30m

Yield Makes Cakes

Number Of Ingredients 7

375g (12 oz) self-raising flour
50g (2 oz) butter, diced
50g (2 oz) caster sugar
75g (3 oz) raisins
Grated rind of 1 orange
1 egg, beaten
150-200ml (5-7 fl oz) semi-skimmed milk

Steps:

  • Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and orange rind.
  • Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky dough.
  • Knead lightly then roll out on a lightly floured surface until 1.5cm (3/4 inch) thick. Stamp out circles using a plain round biscuit cutter.
  • Transfer to a lightly greased baking sheet. Reknead the trimmings and continue rolling and stamping out until you have made 9 scones.
  • Brush the tops with the reserved egg and bake in a preheated oven, 200C (400F), Gas Mark 6, for 10-12 minutes until well risen and the tops are golden. Leave to cool on the baking sheet.

RAISIN-ORANGE SCONES RECIPE - (4.6/5)



Raisin-Orange Scones Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon baking powder
6 tablespoons sugar
1/2 teaspoon salt
1 tablespoon orange zest
5 tablespoons cold butter, cut into 1/4-inch cubes
1/2 cup raisins, chopped
3/4 cup whole milk, plus more for brushing
Juice of 1 orange
Raw sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees F. In a large bowl stir in flour, baking powder, sugar, salt and orange zest. Combine 3/4 cup milk and juice of 1 orange. Mix in butter with fingertips until the consistency of course meal with a few slightly larger butter lumps. Stir in cranberries and milk and orange juice. On a floured surface, form into a ball and pat into an 8-inch circle, about ¾-inch thick. Brush top and sides with cream and sprinkle generously with raw sugar. Cut into 8 triangles (like you would a pie). Line a baking sheet with parchment paper. Bake for 12-15 minutes or until lightly golden. Resist eating these immediately and let them rest about 10 minutes to firm up.

SIMPLE GOLDEN RAISIN SCONES



Simple Golden Raisin Scones image

This is a recipe that I adapted from one that I found in one of my old cookbooks. It's amazingly easy to make and it tastes so good for being decently low fat. My father (who is British) insists on me making them for him whenever I visit.These are fantastic reheated in the microwave for a few seconds with some whipped cream on the side or spread with butter. Edit: Ahh - I forgot to add the amount of flour needed in the ingredients. Thank you for the review that pointed it out Beansy!

Provided by Pazuru

Categories     Scones

Time 25m

Yield 8 Scones, 8 serving(s)

Number Of Ingredients 12

2 2/3 cups flour
3/4 cup low-fat buttermilk (Or skim or soy milk with a few tablespoons of lemon juice stirred into it. I used fat free 8th conti)
1 egg (or 2 egg whites)
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2-1 teaspoon cinnamon
1/2 cup low-fat butter
1 cup golden raisin
1/2 cup sugar
4 tablespoons brown sugar
1 tablespoon cinnamon

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl.
  • 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour.
  • 4. Cut in butter until no large chunks of it remain.
  • 5. Mix in sugar.
  • 6. Add raisins and mix until they are fully coated with the flour mixture.
  • 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry).
  • 8. Place dough onto floured surface and knead a few times.
  • 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick.
  • 10. Using a knife, score the tops of the circles to make 4 wedges.
  • 11. Sprinkle brown sugar and cinnamon topping onto dough.
  • 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.

Nutrition Facts : Calories 302.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 27.4, Sodium 444.4, Carbohydrate 67.9, Fiber 2.4, Sugar 31.1, Protein 6.5

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