Mandarin Orange Scones With Orange Butter Food

MANDARIN ORANGE SCONES

Steps:

• Heat oven to 425 degrees F.

MANDARIN ORANGE SCONES WITH ORANGE BUTTER

Steps:

• In a small bowl, combine the flours, sugar, baking powder, orange peel and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the egg and milk in a separate bowl and then add to the crumb mixture.
• Fold in chopped mandarin oranges just until moistened.
• Mix together additional sugar and cinnamon.
• Turn dough onto a floured surface and knead gently 10 times.
• Pat into a 6 inch circle and then sprinkle with the cinnamon sugar mixture.
• Cut into eight wedges, separate and place onto a greased baking sheet.
• Bake at 400F for 15-20 minutes or until golden brown.
• Remove from pan to a wire rack.
• Prepare the orange butter by beating butter and marmalade together in a small bowl until fluffy.
• Serve the scones warm with the prepared butter.

SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.

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.

ORANGE SCONES WITH ORANGE GLAZE

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.

ORANGE-CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
• In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
• Cut in butter until mixture resembles coarse crumbs, then stir in Mandarin oranges & cranberries.
• In another bowl, mix sour cream, egg, orange juice & vanilla, beating until smooth.
• Stir this sour cream mixture into the flour mixture until well mixed.
• Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.
• Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.
• Cool 5 minutes in pan, then remove from pan & cut into wedges.
• Best served warm, but any leftovers should be refrigerated.

DOUBLE ORANGE SCONES

Steps:

• In a small bowl, combine the flours, sugar, baking powder, orange zest and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg and milk; add to crumb mixture. Stir in oranges just until moistened. , Turn onto a floured surface; knead gently 10 times. Pat into a 6-in. circle. Sprinkle with additional sugar. Cut into eight separate wedges and place on a greased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to wire rack. , For orange butter, beat butter and marmalade in a small bowl until fluffy. Serve with warm scones.