Double Orange Scones Food

ORANGE CREAM SCONES

Steps:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking oil).
• Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter (or using a standing mixer) and mix the dough until the butter is about the size of peas, and the dough resembles coarse crumbs. Set aside.
• In a small bowl, whisk egg, sour cream, heavy cream, and vanilla extract. Mix with the dry ingredients and stir until just combined.
• Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles. Place scones on parchment lined baking tray, making sure the scones are evenly spaced apart.
• Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
• While the scones are cooling, mix together melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and orange zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar.
• Pour the glaze over the scones and enjoy!

DOUBLE ORANGE SCONES WITH ORANGE BUTTER

Steps:

• Preheat the oven to 400 degrees F. Grease a baking sheet or line with parchment paper.

DOUBLE ORANGE SCONES WITH ORANGE BUTTER

Steps:

• Heat oven to 400.
• Lightly grease a cookie sheet.
• Lightly spoon flour into measuring cup, level off.
• In large bowl, combine flour, 3 tablespoons sugar, baking powder, and orange peel.
• With fork, cut in margarine until mixture resembles coarse crumbs.
• Add orange segments, milk, and egg.
• With fork, stir just until mixture leaves sides of bowl and soft dough forms.
• Turn dough out onto floured surface.
• Knead lightly 10 times.
• On greased cookie sheet, roll or pat into 6 inch circle.
• Sprinkle with 1 tablespoon sugar.
• Cut into 8 wedges, separate slightly.
• Bake for 15-20 minutes or until golden brown.
• Beat butter in small bowl until light and fluffy.
• Stir in marmalade.
• Serve with warm scones.

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.

FENNEL AND ORANGE SCONES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the all-purpose flour, cake flour, sugar, baking powder, fennel and salt; whisk to combine. Add the cold butter to the flour mixture. Press and work the butter into the flour with your hands until the mixture has a shaggy texture and the butter pieces are no larger than peas.
• In a small bowl, whisk together the heavy cream, orange zest and egg yolk. Pour the liquid into the dry ingredients and fold together with a rubber spatula. Continue to gently fold the dough until it just comes together. Turn the dough out onto a lightly floured work surface, making sure to scrape out all the contents of the bowl. Lightly knead the dough together until the ingredients are evenly incorporated and the dough is smooth. Using your hands, press the dough into an 18-by-3 3/4-inch rectangle. Cut the dough in half lengthwise using a bench scraper, so you have 2 long rectangles. Next, cut the dough every 3 inches crosswise, creating 12 small rectangles. Cut each small rectangle in half diagonally. This will give you 24 scones in the shape of a triangle.
• Place the scones on the prepared baking sheets, leaving at least 1 1/2 inches between each. Brush the tops with the egg white. Bake, rotating the baking sheets halfway through cooking, until the tops and bottoms are golden brown, 16 to 18 minutes. Let cool about 5 minutes. Serve warm with creme fraiche and jam.

DOUBLE ORANGE SCONES WITH ORANGE BUTTER

Steps:

• 1. Heat oven to 400. Lightly spray cookie sheet with cooking spray.
• 2. In large bowl, mix flour, sugar, baking powder and orange zest.
• 3. Using pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
• 4. Add orange segments, milk and egg; stir with fork just until mixture leaves side of bowl and soft dough forms.
• 5. On floured surface, gently knead dough 8-10 times. Place parchment paper on cookie sheet. Place dough on parchment and pat dough into 7 inch round.
• 6. Sprinkle with 1 TBSP sugar. Cut into 8 wedges; separate slightly. Bake 15 to 20 minutes or until golden brown.
• 7. Meanwhile, in small bowl, beat 1/2 cup butter until light and fluffy; stir in marmalade. Serve the Orange Butter with the warm scones.

DOUBLE-ORANGE SCONES WITH ORANGE BUTTER

Steps:

• 1. Heat oven to 400 degrees. Prep pan by lightly spraying a cookie sheet spray.
• 2. In a large bowl, mix flour, sugar, baking powder, and orange peel. Cut in 1/3 butter using pastry blender or pulling 2 table knives through the ingredients in opposite directions) until mixture looks like coarse crumbs. Add orange segments, milk and egg, stir with fork just until mixture leaves side of bowl and soft dough forms.
• 3. Place dough on floured surface. Knead lightly 10 times. On a cookie sheet, roll or pat dough into 7-inch round. Sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges, separate slightly.
• 4. Bake for 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, beat 1/2 cup butter until light and fluffy, stir in marmalade. Serve with warm scones.
• 5. NOTE: When grating orange peel, be sure to grate only the orange part of the skin. The white part or pith is very bitter.