Orange Walnut Scones Recipes

ORANGE WALNUT SCONES

Steps:

• Preheat oven to 400.
• Combine dry ingredients.
• Add the butter, orange zest, milk, egg, and yogurt and mix until just combined.
• Fold in nuts. The batter should be a bit dry, but if it is too dry add a splash of milk.
• Turn out onto a lightly greased board and knead for 1 minute.
• Roll dout to 3/4 inch thick and cut in wedges.
• Sprinkle with raw sugar and place on a baking sheet.
• Bake 20 minutes or until golden brown.

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.

CRANBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

CINNAMON WALNUT SCONES

Steps:

• In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
• Combine eggs and cream, stir into dry ingredients just until moistened.
• Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
• Cut tino 8 wedges.
• Separate wedges, place on a greased baking sheet.
• Brush top with buttermilk and let rest 15 minutes.
• Bake at 400 degrees for 14-16 minutes, or until golden brown.

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.

CRANBERRY-ORANGE SCONES WITH WALNUTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
• Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
• Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
• Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.

ORANGE WALNUT SCONES WITH CURRANTS

Steps:

• 1. In large mixing bowl, thoroughly combine KELLOGG'S RICE KRISPIES cereal, baking mix and the 1/3 cup sugar, breaking up the lumps in the baking mix. Stir in walnuts and currants. Add egg, orange peel and milk, mixing until mixture forms a ball. Flatten dough into 7 1/2-inch circle. Using large knife, cut into 6 wedges. Place about 2 inches apart on baking sheet coated with cooking spray. With fork, beat together egg white and water. Brush over tops of scones. Sprinkle with the 1 tablespoon sugar.2. Bake at 375°F about 13 minutes or until golden brown. Serve warm or cold. Store in airtight container.

WALNUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.