Tangerine Chip Tea Scones Recipes

TANGERINE CHIP TEA SCONES

Steps:

• In a small bowl, combine the cream cheese, sour cream, confectioners' sugar and vanilla. Cover and refrigerate until serving. , In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt, baking soda and coriander. Cut in butter until mixture resembles coarse crumbs. Add sour cream and egg yolk just until moistened. Stir in chocolate chips and tangerine zest. , Turn onto a floured surface; knead 10 times. Pat into a 9-1/2-in. circle. Cut into eight wedges; separate wedges and place on an ungreased baking sheet. Beat egg white and water; brush over dough. Sprinkle with remaining sugar. , Bake at 400° until golden brown, 15-20 minutes. Serve with cream cheese spread.

TANGERINE SCONES

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• Put the sugar and tangerine zest in a food processor and process until the tangerine zest is finely ground and the sugar is pale orange.
• Add the flour, baking powder, and salt to the machine and pulse to combine.
• Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
• With the machine running, pour in the buttermilk and extract, and run the machine just until the dough comes together.
• Turn out the dough onto a lightly floured surface and bring it together with your hands until there is no dry flour left. Pat the dough into a flat round, about 1 1/2 inches thick (thicker if you like,) and cut out 8 scones with a 3 inch biscuit cutter. You will have to reform the dough once or twice.
• Put the scones 2 inches apart onto a parchment lined baking pan and put the pan in the fridge while you clean up, about 10-15 minutes.
• Bake the scones for about 20 minutes until just barely starting to turn golden, but don't over bake. They will still be quite pale when done.

TANGERINE SCONES

Steps:

• In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
• Stir to combine. A.
• dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
• Wash and peel tangerines.
• Cut into 1/2-inch pieces, removing seeds and drain well.
• Stir into dry mixture.
• In small bowl, combine yogurt and eggs whites.
• Blend into dry ingredients, dough will be soft.
• Flour a cutting board and place dough on board.
• Sprinkle top with additional flour and pat out into a 9-inch round.
• Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
• Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
• Cool slightly.
• Glaze:
• In small bowl, mix confectioners sugar, lemon peel and juice.
• Brush glaze on each scone and serve.

CHOCOLATE CHIP-TOFFEE SCONES

Steps:

• Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms. about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
• Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.

TEATIME SCONES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly dust a baking sheet with flour.
• Whisk the 2 cups flour, salt, baking soda, and cream of tartar together in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the buttermilk into the flour mixture until moistened.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough to about 1-inch thick. Cut into rounds with a floured 2-inch cutter and arrange rounds on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with cinnamon.
• Bake in the preheated oven until the scones have risen and are golden brown, 7 to 10 minutes.

CRANBERRY-TANGERINE SCONES

Steps:

• Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
• Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
• Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
• Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

CINNAMON CHIP SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, both sugars, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Cut in butter using the bread hook attachment of an electric mixer until mixture resembles coarse crumbs. Add buttermilk and vanilla, mixing just until dough is moistened; fold in cinnamon chips.
• Drop 1/4 cups of dough 2 inches apart onto a cookie sheet.
• Bake in the preheated oven until lightly browned, 15 to 17 minutes.

RICH TEA SCONES

Steps:

• Sift dry ingredients together.
• Using your fingers, rub soft butter into flour mixture until fine crumb stage is reached.
• Break eggs into 250 ml measuring cup and top with milk to make 250 ml.
• Mix together.
• Work egg mixture into dry ingredients to form a soft but not sticky dough.
• If dough is too dry add a tsp of water at a time til the right consistency is produced.
• Lightly pat dough into a square and cut into 16 equal parts.
• Place on greased baking sheet and bake at 230C for 12- 15 minutes.

TRIPLE CHOCOLATE SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C) and place rack in center of oven.
• In a small bowl whisk together heavy cream, egg, and vanilla extract.
• In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
• Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
• Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7-inch (18 cm) round and cut into eight wedges. Place them on the baking sheet.
• Bake for about 20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.
• Mix the glaze ingredients together in a bowl. Drizzle on top of the scones (optional).
• Enjoy!