Mandarin Orange Scones Food
MANDARIN ORANGE SCONES
These tender scones bake up golden brown and are very moist with bits of mandarin oranges and covered in a sweet orange glaze.
Provided by Jere' Cassidy
Categories Scones
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees F.
Nutrition Facts : ServingSize 1 scone, Calories 175 kcal, Fat 9 g, Cholesterol 24 mg, Sodium 226 mg, Carbohydrate 21.3 g
ORANGE-CRANBERRY SCONES
This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my partner in my 1st cookbook swap here on Zaar! Great served with either a cranberry butter or an orange butter!
Provided by Sydney Mike
Categories Scones
Time 37m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 318.8, Fat 14.4, SaturatedFat 8.4, Cholesterol 58.5, Sodium 170.4, Carbohydrate 42.8, Fiber 1.7, Sugar 14, Protein 5.2
ORANGE BREAKFAST SCONES
Another from the Land O Lake site, this one I have tried before though. It is quite good though I changed it a little with the addition of the orange and vanilla extracts.
Provided by JanetB-KY
Categories Scones
Time 48m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F; combine flour, 3 tablespoons sugar, baking powder and orange peel in large bowl.
- Cut in butter until mixture resembles coarse crumbs; stir in Mandarin oranges and cranberries.
- Combine sour cream, egg, extracts and orange juice in small bowl; beat with wire whisk until smooth; stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry seeming.)
- Spread into greased 9-inch round cake pan & sprinkle with 1 tablespoon sugar.
- Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned.
- Cool 5 minutes; remove from pan then cut into wedges.
Nutrition Facts : Calories 327.3, Fat 14.8, SaturatedFat 8.9, Cholesterol 59.4, Sodium 215.9, Carbohydrate 43.3, Fiber 1.7, Sugar 13.1, Protein 5.5
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- Whisk dry ingredients (flour, sugar, baking powder, cinnamon) into a bowl as well as the mandarin zest. Cut the cold butter into large chunks and then using a pastry cutter or your hands, cut the butter into the dry mixture, until it is all combined and the butter is in pea size crumbs.
- To another small bowl, add in milk, mandarin juice, egg and vanilla extract. Whisk together to combine and then gently add it to the dry ingredients.
- Pour the dough onto a clean, gently floured surface or counter and roll into a ball the best you can - if it’s too sticky, add a bit more flour! And be sure to flour your hands as well!
- Make the dough into a 8-9 inch disc and with a super sharp knife, you can cut them equally into wedges. I cut mine into 8 wedges. It’s okay if they’re not perfectly even!
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