Cranberry Orange Wheat Scones Food

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 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.

CRANBERRY ORANGE WHEAT SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
• Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. 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.

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.

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!