Tangerine Cranberry Scones With Glaze Recipes

CRANBERRY-TANGERINE SCONES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the butter into small pieces and add, along with the shortening, to the flour mixture.
• Using two butter knives, a pastry blender or (my favorite) your hands, work the butter and shortening into the flour mixture until the mixture resemble coarse crumbs.
• In a small bowl, beat the egg and then mix in the heavy cream and tangerine zest.
• Create a well in the dry mixture, then pour the cream mixture in.
• Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
• Turn the scone dough out onto a floured board, and gently knead it together enough to form one cohesive chunk of dough.
• Work the dough into a round disc shape about 3/4 inch thick.
• Cut the disc into 8 wedges.
• Place the wedges on an ungreased cookie sheet.
• Bake for 15 - 17 minutes or until the scones just begin to brown.
• Pull from the oven and let rest on the cookie sheet for about 5 minutes, then carefully transfer to a wire rack. Allow to cool about 10 minutes.
• Make the glaze! In a small bowl, whisk together the powdered sugar and tangerine juice.
• Using a spoon, drizzle the glaze over the scones. Let cool and serve.

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.

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
• Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
• Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
• Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
• Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
• Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

TANGERINE-CRANBERRY SAUCE

Steps:

• Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

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.

CRANBERRY SCONES

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
• On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.