ORANGE SCONES WITH ORANGE GLAZE
Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.
Provided by erika925925
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
- Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
- Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
- Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 31 g, Cholesterol 38.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 177.6 mg, Sugar 14 g
EASY ORANGE SCONES
Bisquick mix makes these scones simple - all you have to do is mix. You can now find dried blueberries in the same grocery section as the raisins, so you could make orange-blueberry scones! You can find almost any fruit in the dried fruit section of your store, this is just a good basic scone dough.
Provided by Ceezie
Categories Scones
Time 22m
Yield 12 scones
Number Of Ingredients 8
Steps:
- Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until moist. Turn dough onto floured board; sprinkle with flour.
- Roll into 9 inch circle. Cut into 12 wedges using floured knife. Brush with beaten egg and sprinkle with sugar.
- Alternate wedges - wide and narrow ends on ungreased cookie sheet. Bake at 400 degrees 12-14 minutes.
Nutrition Facts : Calories 188.7, Fat 6.1, SaturatedFat 1.7, Cholesterol 47.1, Sodium 349.1, Carbohydrate 29.4, Fiber 0.8, Sugar 11.9, Protein 4.2
EASY AND DELICIOUS ORANGE SCONES
This staple scone recipe produces fluffy and soft scones that have a beautiful citrus flavor that marries with the sweetness of the dough. These are great fresh and can be stored and baked later. Elevate breakfast with these crowd pleasing scones.
Provided by Liz Quick
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
- In a small bowl, whisk the egg and sour cream together.
- Pour sugar in another small bowl and press the orange zest into the sugar until combined. Once combined, add the sugar mixture to the flour mixture and mix.
- Add the frozen butter and cut it in with a pastry cutter or fork. Work it in well or until the mixture is pea-sized.
- Stir in the egg/sour cream mixture with a wooden spoon or with your hands until thoroughly combined and it forms into a ball.
- Divide the dough in half. Place balls on lightly floured surface and roll or pat them into a 6-inch circle. Don't roll it too thin or they will dry out. Cut each circle into 6-8 wedges. We prefer 6 wedges so we can have bigger scones.
- Put scones on a parchment lined baking sheet. Keep the scones from touching as they will grow in the oven. Bake for 13-15 minutes, or until golden brown.
- While the scones bake, make the glaze.
- Melt the butter in a saucepan.
- Mix the powdered sugar, orange juice, melted butter, and vanilla together.
- Add more powdered sugar or milk to create the consistency you want. If it's too thin, add some powdered sugar. If it's too thick, add milk (one tablespoon at a time) until it's the consistency you are looking for.
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
ORANGE SCONES
Orange Scones are sweet, light and tender. The addition of an amazing orange glaze takes them to the next level!
Provided by Leigh Anne Wilkes
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees
- In a large mixing bowl, combine together the flour, baking powder, salt, and sugar
- Cut the butter into tablespoon-sized pieces and using a pastry blender or a fork cut into dry ingredients
- Add in 1 cup of white chocolate chips
- In another large bowl, mix together the eggs, milk, whipping cream, orange juice, and orange zest
- Mix the dry ingredients into the wet ingredients
- Turn the dough out on to a floured surface and knead to combine
- Do not overwork the dough
- Divide the dough into two
- Shape each half of the dough into a circle about 1 inch thick and then cut each half into four wedges
- Pull the wedges apart just a bit and place on a parchment covered cookie sheet
- Bake for 12-15 minutes
- Best eaten warm but taste yummy later too!
Nutrition Facts : Carbohydrate 44 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 47 mg, Sodium 158 mg, Fiber 1 g, Sugar 26 g, Calories 309 kcal, ServingSize 1 serving
CRANBERRY ORANGE SCONES
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
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 SCONES
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. -Karen McBride, Indianapolis, Indiana
Provided by Taste of Home
Time 35m
Yield 10 scones.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 331 calories, Fat 17g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 396mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE AND RAISIN SCONES
Delicious soft, moist scones with raisins and a hint of citrus.
Provided by charleymelon
Time 30m
Yield Makes Cakes
Number Of Ingredients 7
Steps:
- Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and orange rind.
- Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky dough.
- Knead lightly then roll out on a lightly floured surface until 1.5cm (3/4 inch) thick. Stamp out circles using a plain round biscuit cutter.
- Transfer to a lightly greased baking sheet. Reknead the trimmings and continue rolling and stamping out until you have made 9 scones.
- Brush the tops with the reserved egg and bake in a preheated oven, 200C (400F), Gas Mark 6, for 10-12 minutes until well risen and the tops are golden. Leave to cool on the baking sheet.
EASY CRANBERRY ORANGE PECAN SCONES
Yet another new scone recipe that I've come up with. We like these scones because they're hearty, healthy, tasty, and hold you to lunch! I hope you enjoy these as much as we do. These scones are not overly sweet, so if you like your scones sweet, you may wish to add more brown sugar.
Provided by Katzen
Categories Scones
Time 30m
Yield 4 Scones, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp.
- Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar.
- Bake at 400 for 20 minutes, until lightly browned.
Nutrition Facts : Calories 282.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 4.3, Sodium 200.2, Carbohydrate 42.4, Fiber 4.9, Sugar 8.2, Protein 6.7
CRANBERRY-ORANGE SCONES
These moist, tender, and flavorful cranberry-orange scones are a great start to the day!
Provided by Michelle Hoile
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g
CRANBERRY-ORANGE SCONES
A quick and easy Cranberry-Orange Scones recipe
Categories Bread Milk/Cream Citrus Fruit Breakfast Bake Vegetarian Kid-Friendly Cranberry Orange Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 9
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.
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