ORANGE GLAZED BLUEBERRY SCONES
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
- Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
- To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
BLUEBERRY ORANGE SCONES
Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY & ORANGE ESSENCE SCONES
If you like scones, but don't like all the calories, check this recipe out. It is delicious with a hint of orange flavor. You just can't eat one!! Yumm!!
Provided by Hope Rock
Categories Scones
Time 45m
Yield 45-50 Mini Triangles, 25-35 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Using a Food Processor add, Flour, Uncooked Quick Oats, Baking Powder, Baking Soda, Salt, cubed cold butter, Nutmeg and Sugar. Pulse until butter is combined and looks coarse. If you don't have a food processor, that's OK, simply combine the above ingredients using a fork or pastry cutter until the mixture resembles coarse cornmeal.
- If using a food processor, pour the coarse dry ingredients in a large bowl and create a well. For those not using a food processor, simply leave the dry ingredients in the same bowl, creating a well. Pour milk, lightly whisked egg and egg white and mix quickly with your hands until well combined. This will be pretty sticky. Add Raisins, Blueberries and Orange Zest and fold into the sticky mixture.
- With clean hands, Sprinkle additional oats and sugar on a clean counter top and spread the scone mixture on the dusted counter. This will help relieve some of the stickiness. Also, keeping your hands wet while working with the dough works just a well.
- Flatten the dough mixture with your hands to about 1/2 inch thick and cut out 1/2 inch circles until all the dough is used.
- Take a Knife and cut the circles in half.
- Lightly spray a baking pan with non-stick cooking spray. Place these uncooked scone halves on the pan. Brush with egg wash and bake for 15 minutes or until the scones look puffy and golden brown.
- Pull out and cool the scones on cooling racks. Once Completely cooled, take the halves and cut them once more at an angle. These should resemble small triangle servings.
- Quick Tips: If using fresh or thawed blueberries, be aware of the amount of moisture. They will produce more of a wet and sticky dough mixture, to accommodate to this simply sprinkle more oats/sugar on the board when preparing the circle cut outs. Use the top of a cup or a circle cookie cutter to assist with perfect circle cut outs. Enjoy by them selves or with Hot Tea or with Coffee.
Nutrition Facts : Calories 97.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 11.8, Sodium 90.5, Carbohydrate 16, Fiber 1.4, Sugar 3.1, Protein 3
ORANGE GLAZED BLUEBERRY SCONES
This was originally posted by Mean Chef; I had a nearly identical recipe posted, minus only the orange glaze. I got my version off a homeschool mom email loop; you know these have to be easy to do if we can make them while drilling multiplication tables and talking about Ancient Egypt. ;o)
Provided by winkki
Categories Scones
Time 40m
Yield 6-12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
- Cut in butter using 2 forks or a pastry blender.
- The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
- Mix just to incorporate, do not overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
- Fold the blueberries into batter, being careful not to bruise.
- Drop large tablespoons of batter on an ungreased cookie sheet.
- Bake for 15 to 20 minutes until brown.
- Cool before applying orange glaze.
- To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
- Cook until butter and sugar are melted and mixture has thickened.
- Remove from heat and beat until smooth and slightly cool.
- Drizzle or brush on top of scones and let glaze get hazy and hardened.
Nutrition Facts : Calories 538.6, Fat 13.3, SaturatedFat 7.8, Cholesterol 62.7, Sodium 618, Carbohydrate 100.2, Fiber 4.7, Sugar 56.7, Protein 7.5
ORANGE BLUEBERRY SCONES
This is from Womans world from last year. I am always looking for a grab while you go snack. This is very nice and it has only 3 g fat. Time does not include the cooling time.
Provided by bigbadbrenda
Categories Breakfast
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 Line a jellyroll pan with foil; coat with cooking spray.
- Combine flour , sugar, cornmeal, baking powder and salt.
- With a pastry blender or 2 knives cut in butter and 1 tsp of the zest until well combined.
- Stir in buttermilk and egg white until a soft dough forms.
- Gently stir in blueberries.
- With Moist hands transfer dough to a floured surface and shape into a 8 in round.
- Cut into wedges and place 2 inches apart on pan.
- Bake 8-12 minutes or until golden brown
- Cool Completely.
- In a small bowl combine the confectioners sugar with 1/2 tsp zest and 1- 2 tbsp water stir until smooth .
- Drizzle over scones.
BLUEBERRY-ORANGE RICOTTA SCONES
I decided to bake fresh scones for our anniversary breakfast yesterday, but was out of the sour cream and fresh lemon juice my favorite recipe required. So I got creative, and subbed ricotta cheese for the sour cream, and orange juice for the lemon. These turned out to be the very best scones I've ever made!
Provided by La Dilettante
Categories Breads
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sift together dry ingredients.
- Cut in butter with a pastry blender or hands, until mixture resembles coarse meal.
- Add cheese, orange juice, and egg, blending well.
- Stir in blueberries.
- Mix until a consistent dough is formed. If too sticky, add more flour. Divide into two lumps. Pat out on floured surface, into two rounds about 7" in diameter and 3/4" thick. Put on parchment-covered baking sheet, and score each round into 4 wedges. Separate wedges slightly.
- Bake at 350 until golden brown, about 20 minutes.
Nutrition Facts : Calories 286.9, Fat 14.9, SaturatedFat 8.9, Cholesterol 61.6, Sodium 370.7, Carbohydrate 34.5, Fiber 3.5, Sugar 12, Protein 6.7
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