Cranberry Orange Scones Recipe 435 Food

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.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

CRANBERRY ORANGE SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
• Stir in cranberries and orange peel.
• In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
• On a floured board, knead gently a few times, but not too much.
• Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
• Bake at 400 degrees F.
• for 15-25 minutes or until light golden.
• Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
• Separate scones and serve warm.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated 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 add to 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 board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 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 the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
• Brush the tops of the scones with the egg wash, sprinkle with granulated 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, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

CRANBERRY ORANGE SCONES

Steps:

• Optional: Soak cranberries in the orange juice to plump them while you make the dough, for a few minutes, a few hours, or overnight before starting the recipe.
• Mix dry ingredients together, then cut in butter until mixture resembles coarse crumbs.
• Stir in orange juice and cranberries. Mix lightly until dough comes together. If it seems too dry, add more orange juice, but just one spoonful at a time. Texture should be like biscuit dough. Don't overmix.
• Dump the dough out on an oiled or floured surface. Oil or flour your hands, pat the dough together, then divide into four balls.
• Place each ball on an ungreased cookie sheet (or use a little cooking spray, just on the spots where you place the dough), then smooth and flatten each one to a 6-inch round about 1 inch thick.
• Sprinkle rounds with sugar if desired (it makes the tops sparkly--I use demerara sugar if I have it). Using an oiled knife, cut each round into 6 wedges.
• Bake at 425 degrees for about 20-25 minutes, or until lightly browned. Let cool on pan for a few minutes, then use a small serrated knife to separate the scones and transfer them to a rack or cloth-lined basket.
• You can also make drop scones by dropping spoonfuls of dough onto a cookie sheet. (I like to use an ice cream scoop--the kind that will push the dough out. It makes them round and consistently sized.) These don't bake so long (maybe 15 minutes), so watch them closely.
• I have normally made these in a heavy-duty mixer (Bosch), and when I had to make them by hand, it was much more challenging to avoid over-mixing while getting enough liquid incorporated. The finished texture was quite different. I had to bake them longer because they were doughy in the middle, and then they got too brown. So perhaps if you don't have a mixer, you should pat them thinner (maybe 3/4 inch) and add a little more baking powder to help the rise.

ORANGE CRANBERRY SCONES

Steps:

• In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange zest; mix well. Cover and refrigerate for at least 1 hour. , Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400°F
• Line baking sheet with parchment paper.
• Sift flour, sugar, baking powder, salt and baking soda into large bowl.
• Mix in orange peel.
• Add butter and rub in with fingertips until mixture resembles coarse meal.
• Mix in dried cranberries.
• Gradually add buttermilk, tossing with fork until moist clumps form.
• Turn dough out onto lightly floured work surface.
• Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round.
• Cut into 8 wedges.
• Transfer wedges to prepared baking sheet, spacing 2 inches apart.
• Bake until tops of scones are golden brown, about 25 minutes.
• Let stand on baking sheet 10 minutes.
• Serve scones warm or at room temperature.

CRANBERRY ORANGE SCONES

Steps:

• Combine all dry ingredients in a bowl.
• Mix half and half with the orange extract.
• Pour half and half mixture into the dry ingredients and combine with a fork. Do not over mix. Add in the cranberries. The mixture should be dry so add some flour if necessary.
• Roll out the dough onto a lightly floured surface and slice into wedges.
• Bake at 400 degrees for about 13-15 minutes. While baking, melt the white chocolate in the microwave and stir in the milk. When scones are done, drizzle glaze over the scones.
• Enjoy :).

ORANGE & CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees. In a bowl whisk together flour sugar baking powder salt and orange zest mix in the cold butter into the flour mixture until it looks like a crumbly dough . In a separate bowl mix half and half with eggs Add to the dry ingredients until just combined then fold in the cranberries .
• Place onto a floured surface and shape into a 9 inch round.
• use as little flour as you can to shape it. Cut it with a pizza cutter into 8 equal pieces and place on a baking sheet bake for 17 minutes.
• When they are baking whisk together 1/2 cup powdered sugar and 4 teaspoons of orange juice. Drizzle over the scones when they come out of the oven .