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
ORANGE CRANBERRY CREAM SCONES
This is a light and flavorful scone. I was never a big scone eater because the ones I have had were like hockey pucks. This one changed my mind. The tricks are to NOT overwork the dough and NOT to over cook them. These are easy to throw together and taste out of this world.
Provided by SkinnyMinnie
Categories Scones
Time 25m
Yield 16-20 scones
Number Of Ingredients 7
Steps:
- Preheat the oven to 350ºF.
- Combine the flour, baking powder, salt, 2 Tbs of sugar, cranberries, and orange zest together in a mixer fitted with a dough hook.
- Mix well until combined.
- While mixing on a low speed, slowly drizzle the cream in just until the mixture comes together into dough. **You may not use all of the cream.
- Roll dough out on a lightly floured surface to about 1/2" thickness and cut into rounds with a cookie cutter.
- Place the rounds on a sheet pan lined with parchment paper.
- Brush lightly with any remaining cream and sprinkle with remaining Tbs of sugar.
- Bake until lightly golden about 12-20 min depending on the size of the rounds.
Nutrition Facts : Calories 193.8, Fat 10.6, SaturatedFat 6.5, Cholesterol 38.3, Sodium 190.6, Carbohydrate 21.9, Fiber 0.9, Sugar 2.7, Protein 3
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
When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated 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 add to 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 board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 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 the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
- Brush the tops of the scones with the egg wash, sprinkle with granulated 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, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
ORANGE-CRANBERRY SCONES
My wife is very picky about the consistency and flavor of scones and these are her all-time favorites, beating out all the high-end bakery scones she's had. In particular, she likes that they have great flavor and are very light and flaky. I've made variations of these substituting all the orange and cranberries and adding chocolate chips and water and the kids gobble them up.
Provided by ldonny
Time 50m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.
- Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
- Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.
- Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.
- Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.
- While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.
- Frost the scones and serve warm.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 42.3 g, Cholesterol 47.5 mg, Fat 17.7 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 10.8 g, Sodium 338.2 mg, Sugar 15.4 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
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