Orangescentedscones Recipes

ORANGE SCONES

Steps:

• Preheat the oven to 425°F.
• Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda in a large bowl. Stir in the currants at this point if you are using them, as well as the orange peel.
• Cut the butter into the flour mixture, using a pastry blender or two knives. Cut the butter through the flour until the mixture resembles very coarse crumbs. Add the buttermilk and stir it all together until the mixture forms a soft dough that clings together. The dough will be a bit sticky.
• Lightly flour your hands and shape the dough into a ball. Pat the dough into an 8 inch round on a lightly greased baking sheet. Cut the dough into eight wedges with a floured knife. You don't have to move the wedges apart from each other. Just cut them right through the dough so they are easy to separate once they are baked.
• Sprinkle the wedges of dough with the remaining 1 teaspoon of sugar.
• Bake the scones for 18 to 20 minutes in a preheated oven at 425°F or until they are lightly browned on top.
• Cool and enjoy. These orange scones are wonderful slathered with fresh sweet butter.

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.

EASY AND DELICIOUS ORANGE SCONES

Steps:

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
• In a small bowl, whisk the egg and sour cream together.
• Pour sugar in another small bowl and press the orange zest into the sugar until combined. Once combined, add the sugar mixture to the flour mixture and mix.
• Add the frozen butter and cut it in with a pastry cutter or fork. Work it in well or until the mixture is pea-sized.
• Stir in the egg/sour cream mixture with a wooden spoon or with your hands until thoroughly combined and it forms into a ball.
• Divide the dough in half. Place balls on lightly floured surface and roll or pat them into a 6-inch circle. Don't roll it too thin or they will dry out. Cut each circle into 6-8 wedges. We prefer 6 wedges so we can have bigger scones.
• Put scones on a parchment lined baking sheet. Keep the scones from touching as they will grow in the oven. Bake for 13-15 minutes, or until golden brown.
• While the scones bake, make the glaze.
• Melt the butter in a saucepan.
• Mix the powdered sugar, orange juice, melted butter, and vanilla together.
• Add more powdered sugar or milk to create the consistency you want. If it's too thin, add some powdered sugar. If it's too thick, add milk (one tablespoon at a time) until it's the consistency you are looking for.

ORANGE-CRANBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.
• Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
• Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.
• Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.
• Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.
• While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.
• Frost the scones and serve warm.

CHOCOLATE-ORANGE SCONES

Steps:

• Preheat oven to 400°. In a small bowl, combine pancake mix, cream and orange zest. Turn onto a lightly floured surface; knead 6 times. Knead in chocolate., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake 9-11 minutes or until lightly browned. Serve warm.

ORANGE SCENTED SCONES

Steps:

• Preheat oven to 450°F.
• Combine flours, sugar, salt, baking powder, baking soda, and zest in a medium bowl. Cut in cold butter.
• In a small bowl, combine buttermilk, 1 egg, 1 egg yolk, and vanilla.
• Form a well in the dry ingredients, add wet ingredients. Combine, but do NOT overmix.
• Form into a 6x9" rectangle, cut in half lengthwise and thirds widthwise, cut each square in half diagonally. Place on baking sheet (preferably lined with a silicone mat or parchment).
• Beat remaining egg white with 1 tsp water. Brush egg wash on scones, dust with coarse sugar if desired.
• Bake about 12 minutes or until golden brown.
• Freeze leftovers immediately.