BREAKFAST SCONES
Add a teaspoon of ground cinnamon with the flour for a tasty variation.
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 7
Steps:
- In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky., Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes.
Nutrition Facts :
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
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
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.
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
ORANGE CREAM SCONES
These homemade Orange Cream Scones are one of my favorite summer recipes! These flaky and tender cream scones are packed with fresh orange flavor and topped with a sweet homemade orange glaze, making them a perfect breakfast, brunch, or dessert for the summer season.
Provided by Michelle
Categories Scones
Time 40m
Number Of Ingredients 15
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!
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
CRANBERRY ORANGE SCONES
Steps:
- Preheat the oven to 400°F. Line a sheet pan with parchment or silicone mat.
- In the bowl of an electric mixer or food processor, combine the flour, sugar, baking powder and salt. Add the butter and, with the mixer on low speed (or the food processor on "pulse"), mix the butter into the flour until the butter is the size of peas. If you don't have a stand mixer or a food processor, you can freeze the butter and grate it into the dry ingredients, or you can cut the butter into the flour by hand with a pastry cutter or with two knives.
- In a large measuring cup or small bowl, whisk together ⅔ cup of cream, egg and orange zest. Gradually add the wet ingredients to the dry ingredients and stir, mix or pulse just until blended. Do not over-mix. The dough should be damp and should hold together when pinched. If it's too dry, add a little bit more cream (up to 1 cup may be necessary). If it's too wet, sprinkle in a little bit of extra flour. Gently fold in the cranberries.
- Dump the dough onto a very well-floured surface and knead it lightly and quickly just a few times. It helps to put flour on your hands to prevent sticking. Pat the dough into a circle that's 1-inch thick. Using a pizza cutter or knife that is sprayed with cooking spray before each slice, cut the circle into 8 wedges.
- Transfer the dough to the prepared baking sheet, leaving 2 inches between each scone.
- Cover loosely with plastic wrap and chill in the refrigerator for 15 minutes.
- Remove the cover, brush the tops of the scones with a little bit of cream, and bake for 20-25 minutes (or until the tops are lightly browned and the insides are fully baked). Remove from the oven and cool for a few minutes while you prepare the glaze.
Nutrition Facts : ServingSize 1 scone, Calories 502 kcal, Carbohydrate 52 g, Protein 6 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 119 mg, Sodium 276 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 10 g
CRANBERRY ORANGE SCONES
This quick and easy cranberry orange scones recipe is easy and quick to make! Step-by-step photos teach you how to make these vibrant sones bursting with tart cranberry goodness!
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 410F/210C. Line a baking tray with a liner or parchment paper.
- In a large bowl, mix together flour, baking powder, and sugar. Then, add your cold butter. Mix until the butter is just combined-as in, the mixture still looks pretty dry but there are not large chunks of butter.
- Set a medium bowl on a scale, add your eggs, and add enough milk to make 10oz. You may not need all 10oz of liquid for the batter. Every batter is a little different.
- Add half of the milk and egg mixture to the dry ingredients, mixing gently. Continue to add until you have a cohesive scone batter; you want your scone batter to be pretty dry so it holds its shape. Add in the orange zest and cranberries. Then, on a large clean surface or large liner, sprinkle some flour and add your scone batter. Knead a few times, then roll out to about 1 inch thick. Use a 2.5-inch cutter to make your individual scones. Combine scraps to form another 1-inch piece to cut more 2.5 inch scones out. Be careful not to overwork the dough.
- Place 8 scones to a baking tray, and brush the tops with an egg wash (I just use the leftover milk and egg mixture). Store the scones in the fridge until the oven is heated. Bake for 9 minutes, then rotate the pan and bake for another 8-10 minutes. You want golden brown scones, so keep an eye on the oven.
- Let them cool on the pan for 5 minutes before transferring to a wire rack. Best served the day of; store in an air-tight container.
- To make glaze whisk together powdered sugar and orange juice then use a spoon to drizzle on top of the cooled scones.
More about "orange breakfast scones food"
FRESH ORANGE SCONES - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
5/5 (4)Total Time 25 mins
- Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.
- In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
- In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed. Pour in flour mixture and toss to combine. Grate frozen butter into mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Gently stir in sour cream mixture until just about combined. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
- Place dough on a lightly floured surface and lightly pat into an 8" circle about 3/4" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet. You can arrange them in two rows, 4 in each row, or arrange them in a circle shape - leaving about 1" between each one.
GLAZED ORANGE SCONES - THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 32 minsCategory BreakfastCalories 277 per serving
- Preheat oven to 400F. In a large bowl, combine flour, 2 tablespoons of the sugar, baking powder, and salt. Using a pastry blender (or fork), cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.
- In a medium bowl, combine powdered sugar, vanilla, and 1 tablespoon of the orange juice. Stir in remaining orange juice, 1 tablespoon at a time, to reach desired drizzling consistency.
ORANGE BREAKFAST SCONES RECIPE - LAND O'LAKES
From landolakes.com
5/5 (1)Category Scone, Orange, Fruit, Breakfast And BrunchServings 8Calories 320 per serving
- Combine flour, 3 tablespoons sugar, baking powder and orange zest in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in Mandarin oranges and cranberries.
- Whisk sour cream, egg and orange juice together in another bowl until smooth. Stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry.)
SWEETIE PIE'S ORANGE BREAKFAST SCONES RECIPE - LOS ANGELES ...
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Servings 6Estimated Reading Time 2 minsCategory BREADS, BREAKFAST, BAKETotal Time 1 hr
CRANBERRY ORANGE BREAKFAST SCONES | TASTY KITCHEN: A HAPPY ...
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ORANGE MARMALADE SCONES - FOOD LIFE DESIGN
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Estimated Reading Time 3 minsTotal Time 17 mins
- Cut in the butter using a pastry blender (or two forks) until the mixture resembles a crumby dough.
BAKERY-STYLE CRANBERRY ORANGE SCONES - BAKER BY NATURE
From bakerbynature.com
4.9/5 (21)Total Time 40 minsCategory Breakfast
- In a small bowl combine the confectioners' sugar, orange juice, orange zest, and vanilla extract. Drizzle over scones.
ORANGE CURRANT BREAKFAST SCONES - GARLIC & ZEST
From garlicandzest.com
4.7/5 (6)Total Time 35 minsCategory Breakfast, SnackCalories 279 per serving
- Place the oven rack in the center of the oven. Preheat the oven to 450°. Line a half sheet pan with parchment paper and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, sugar and salt. Whisk to combine. Add the currants and orange zest and whisk well until evenly distributed.
- Use a pastry blender (or two knives) to cut the butter into the flour -- breaking it up evenly into the flour. Use a spoon to create a well in the center of the flour mixture.
- Whisk the buttermilk and egg together in a small bowl and pour the mixture into the center of the well. Use a wooden spoon to stir the dough until it just starts to come together. Knead the dough about 4 times together into a ball -- but don't overwork the dough -- you want to have bits of whole butter scattered throughout to give your scones lift.
PERFECT FOR YOUR AFTERNOON TEA: ORANGE SCONE RECIPE
From thesouthafrican.com
4/5 (2)Category Snacks, BreakfastCuisine GlobalTotal Time 30 mins
- For your dry ingredients mix flour, baking powder, sugar and salt in a bowl. In a separate bowl melt butter and mix with orange juice and an egg, stirring until it is smooth. Add the wet ingredients to the flour mixture and combine using a fork. Once combined use your hands to work in the dough, pressing it on the side of the bowl to form into a ball, when you are done the texture of the dough will not be sticky but easy to form.
- Lightly flour a clean surface and roll your dough out until it's flat (about 2cm thick). Using a cup or round cookie cutter, cut the scones into round shapes and transfer them onto a baking tray.
- Bake scones for 15-20 minutes or until the top begins to golden and the scones are puffed. Set the tray aside and allow the scones to cool for at least 10 minutes while preparing the glaze.
ORANGE SCONES - COMFORTABLE EVERYDAY FOOD | MY CASUAL PANTRY
From mycasualpantry.com
4.7/5 (3)Total Time 35 minsCategory BreakfastCalories 539 per serving
- Remove the butter from the freezer. Add the flour, sugar, baking powder, salt, and half of the orange zest. Using a fork, toss the ingredients to combine.
- Add the heavy cream and 1/4 cup of the orange juice (for one cup total liquid). Stir until dough comes together. Turn dough out onto a lightly floured board. Form the dough into a circle one inch thick. Cut into 6 equal pieces. Transfer to a parchment-lined baking sheet. Chill while the oven preheats.
SCONES: 15 RECIPES FOR SCONES - LOSE WEIGHT BY EATING
From loseweightbyeating.com
5/5 (3)Total Time 32 minsCategory Breakfast, DessertCalories 173 per serving
- Whisk flour, sugar, baking powder and baking soda together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until the chunks of butter are small as peas.
- In a separate bowl combine the applesauce and almond milk. Slowly add to the flour mixture stirring until just combined.
- Flour a clean surface, split the scone batter in two dough balls on the floured surface. Squish and mold into two round discs, then use a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
GLAZED ORANGE SCONES RECIPE - RECIPES.NET
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Cuisine AmericanCategory Breads & DoughsServings 12Total Time 32 mins
BLOOD ORANGE SCONES - AND TIPS FOR PERFECT SCONES - SUGAR ...
From sugarsaltmagic.com
5/5 (4)Total Time 32 minsCategory Afternoon Tea, Breakfast, Brunch, SnackCalories 142 per serving
- In a food processor, combine the flour, icing sugar, baking powder and salt, then process to disperse everything well.
- Add the butter and zest and process for about 20-30 seconds just until the butter is small lumps (don't blend it in completely). If you don't have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
- Tip the mix into a bowl and gently mix through the milk and orange juice with a fork until you have a rough, sticky clumping dough.
ORANGE SCONES - WILD WILD WHISK
From wildwildwhisk.com
5/5 (5)Total Time 35 minsCategory Bread, Breakfast, DessertCalories 348 per serving
- Add sugar and freshly grated orange zest to a medium mixing bowl and whisk together to release the essential oil, the sugar will turn a light orange color.
- Sift flour and baking powder into the orange sugar mixture, add kosher salt and whisk to combine.
- Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size. Fold in the chopped dried fruits.
10 EASY CHRISTMAS SCONES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-22Category Recipe Roundup
- Christmas Morning Scones. I’m a huge scone lover, and they’re the perfect treat for breakfast or mid-morning snack. When it comes to Christmas morning food, these are a terrific option.
- Zingerman’s Ginger Scones. If you like the sweet and spicy taste you get from ginger, you’ll love these scones. Not only is there ground ginger in the dough, which makes it wonderfully fragrant, but there’s also crystalized ginger for beautiful pops of chewy goodness.
- Lemon Cranberry Scones. I’m so used to seeing cranberry with orange, which is citrusy and zesty. But if you like an added kick, lemon is the perfect pairing.
- Orange Scones. The base flavor here is, of course, orange. You’ll add some zest to the sugar and let it sit for a while, so the oils start to release.
- Peppermint Mocha Scones. Mint and chocolate is a classic Christmas flavor profile, and chocolate scones are wonderfully unique. This recipe uses cocoa powder and instant coffee, making it crazy rich and bursting with chocolatey goodness.
- Cardamom Brown Sugar Scones. Cardamom is one of the most used spices in Sweden during the holidays. In fact, you can’t go anywhere without seeing these fantastic cardamom buns.
- Cherry Scones Recipe. Thanks to all the cherries, these scones are citrusy, nutty, sweet, and full of beautiful pops of color and flavor. If you use fresh cherries, carefully pit them and cut them into quarters.
- Mini S’mores Scones with Marshmallow Glaze. It may not be summer, but who can resist the classic combination of chocolate, marshmallow, and graham crackers?
- Chocolate Chip Scones. For something super simple and sure to be a crowd-pleaser, try these tender and gooey chocolate chip scones. When served warm, the chocolate will be ooey-gooey and impossible to resist.
- Basic Scone Recipe (+ 7 Flavors!) Unless you make savory scones, you can pretty much take any base recipe and embellish it however you like. It should have real butter, sugar, eggs, flour, and baking powder.
ORANGE CRANBERRY SCONES - BAKING A MOMENT
From bakingamoment.com
5/5 (10)Category Breakfast, Brunch, SnackCuisine AmericanTotal Time 30 mins
- Place the flour, sugar, orange zest, baking powder, and salt in the bowl of a food processor, and pulse to combine.
CITRUS SCONES WITH ORANGE GLAZE - ADD A PINCH
From addapinch.com
5/5 (4)Total Time 30 minsCategory BreakfastCalories 361 per serving
- Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in 3/4 cup of heavy cream, lemon juice, and orange and lemon zests.. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together.
- Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone after it has cooled for a few five minutes. Sprinkle with coarse sugar, if desired.
CRANBERRY ORANGE BREAKFAST SCONES - ORCHIDS - SWEET TEA
From orchidsandsweettea.com
Ratings 5Category Breakfast, BrunchServings 8Estimated Reading Time 7 mins
- Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- In a large bowl, add both flours, baking powder, baking soda, cinnamon, pure cane sugar, sea salt and whisk until well blended together.
- Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.
- In separate bowl, whisk together the ‘buttermilk’, orange juice, and egg, until well combined. Pour wet ingredients into the well of the dry ingredients and mix everything together using a spatula.
ORANGE CRANBERRY SCONES RECIPE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
Ratings 8Calories 285 per servingCategory Breakfast, Dessert
- Pre-heat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with a pastry cutter or fork until butter is in pea-sized pieces. Or grate frozen butter into the dry ingredients.
- In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
- Fold the wet ingredients into the dry ingredients just until combined. Add in the dried cranberries and stir until just mixed.
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5/5 (10)Total Time 50 minsCategory DessertCalories 181 per serving
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