Orange Cream Scones With Orange Butter Glaze Food

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 GLAZED BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
• Cut in butter using 2 forks or a pastry blender.
• The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
• Mix just to incorporate, do not overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
• Fold the blueberries into batter, being careful not to bruise.
• Drop large tablespoons of batter on an ungreased cookie sheet.
• Bake for 15 to 20 minutes until brown.
• Cool before applying orange glaze.
• To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
• Cook until butter and sugar are melted and mixture has thickened.
• Remove from heat and beat until smooth and slightly cool.
• Drizzle or brush on top of scones and let glaze get hazy and hardened.

GLAZED ORANGE SCONES

Steps:

• Preheat oven to 400 degrees F / 200 degrees Celsius.
• Sift the flour, baking powder, sugar and salt into a large bowl. Add the butter , and using a pastry tool or your hands, mix until the mixture is crumbly and there are still pea-sized lumps of butter visible. Stir in the zest of one of the oranges. Mix together the sour cream and a 1/2 a cup of the orange juice in a measuring cup. Pour all at once into the dry ingredients, and stir gently just until blended. Do not over-do the blending!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place on greased baking sheet, and flatten lightly. Whisk together the egg and the milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 mintues.
• Bake for around 12 minutes in the preheated oven, until the tops are JUST golden brown. Transfer to rack to cool.
• Once cool, you can leave them be, or glaze them if wanted.
• To make the glaze, combine the rest of the orange juice, the rest of the zest, and the 1/2 orange cut into very small chunks. Simmer the mixture lightly for about 10 minutes, then take it off the heat and let cool. Once cool, add the confectioner's sugar until it reachs a good glazing consistency, and stir until smooth.
• If any are left over, store in a tightly sealed container at room temperature.

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.