Cranberry Orange Oat Scones Food

CRANBERRY ORANGE OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
• Using 2 knives, cut in the butter or margarine until combined and it looks like coarse crumbs.
• Add in the orange zest, cranberries and add sour or butter milk. Stir until completely combined.
• Lightly flour your surface and place the dough on the surface. Using your hands, form the dough together but don't knead it. Form the mixture so the whole mixture is about 1 inch (2.5 cm) thick. Divide into 3 pieces.
• Cut 4 scones out of the 3 pieces. Transfer each scone to the prepared baking sheet. Brush tops with milk (not the sour milk!)
• Bake in oven for ~25 minutes or until lightly browned on top. Let cool.

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
• Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

HEALTHY CRANBERRY ORANGE OATMEAL SCONES

Steps:

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, stir together the oats, Greek yogurt, maple syrup, orange juice, and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the oat mixture. Stir until just incorporated. Gently fold in the cranberries with a spatula.
• Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾" tall circle, and brush with the milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 26-29 minutes, or until the tops and sides are a deep golden color. Cool on the pan for 5 minutes before transferring to a wire rack.

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.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

OATMEAL CRANBERRY SCONES

Steps:

• Preheat the oven to 450°F (230°C).
• Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
• Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
• Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
• Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

CRAN OAT SCONES

Steps:

• Preheat the oven to 375 degrees F.
• In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)
• On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.

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.

ORANGE-CRANBERRY SCONES

Steps:

• Preheat the oven to 425ºF.
• Sift together both the flours, the baking powder, and the salt in a large bowl.
• Add the cranberries and walnuts. Combine and set aside.
• In another bowl, combine the oil, maple syrup, and orange juice and zest.
• Add to the dry ingredients and mix to form a dough.
• Scoop by the tablespoonful onto a cookie sheet.
• Bake for about 12 minutes, or until golden.
• Let cool before serving.

FAVORITE ORANGE-CRANBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine flour, 1/2 cup sugar, orange zest, baking powder, salt, and baking soda in a large mixing bowl. Grate frozen butter into dry ingredients using a box grater. Combine well, incorporating butter into dry ingredients until it looks like a coarse crumble. Stir in cranberries until combined.
• Combine sour cream, egg, orange juice, and vanilla extract in a small mixing bowl. Mix until smooth. Stir into dry ingredients and combine until dough just holds together and there are no dry ingredients at bottom of bowl; do not overmix.
• Turn out dough and form into a 10-inch circular mound, pressing flat to about 3/4-inch thickness, and sprinkle with remaining 3 tablespoons sugar. Cut circle into 8 triangles and spread apart slightly on the prepared baking sheet.
• Bake in the preheated oven until golden, 17 to 20 minutes. Serve warm or at room temperature.

ORANGE CRANBERRY SCONES RECIPE BY TASTY

Steps:

• Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
• In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
• In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
• Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
• Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
• Preheat the oven to 400°F (200°C)
• Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
• Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
• Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
• Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
• Enjoy!

CRANBERRY SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough., Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones.