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
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
OAT SCONES WITH ORANGE GLAZE
These scones are so tender and delicious ( and good for you !!! ) ! If you prefer, serve them warm with orange marmelade instead of the orange glaze.
Provided by Chef Glaucia
Categories Scones
Time 55m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375º F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flours, oats, sugars, baking powder and salt.
- With a fork or your fingers, cut the butter into the dry ingredients. Stir in raisins.
- Whisk together the egg, milk and vanilla.
- Make a well in the center of the dry ingredients and add the liquid all at once to the bowl. Lightly, mix with a fork only until the dough is evenly moistened; it will come together but still be a little wet.
- Scoop the dough by the generous tablespoon, placing the scones 2 inches apart on the prepared baking sheet. Wet your fingers and smooth out the tops a bit. Let them sit for 5 minutes to allow the oats to absorb the liquid.
- Bake until the tops and edges are light golden brown, 25 to 27 minutes.
- Remove the scones from the oven and cool on the pan on a rack for 15 minutes before transferring to a rack to cool completely.
- Glaze: Whisk together the ingredients in a small bowl until the glaze has no lumps. Brush over the tops of the cooled scones.
Nutrition Facts : Calories 221.4, Fat 6.5, SaturatedFat 3.7, Cholesterol 28.2, Sodium 191.1, Carbohydrate 39.4, Fiber 2.9, Sugar 20.8, Protein 4.1
ORANGE GLAZED BLUEBERRY SCONES
This was originally posted by Mean Chef; I had a nearly identical recipe posted, minus only the orange glaze. I got my version off a homeschool mom email loop; you know these have to be easy to do if we can make them while drilling multiplication tables and talking about Ancient Egypt. ;o)
Provided by winkki
Categories Scones
Time 40m
Yield 6-12 scones
Number Of Ingredients 11
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.
Nutrition Facts : Calories 538.6, Fat 13.3, SaturatedFat 7.8, Cholesterol 62.7, Sodium 618, Carbohydrate 100.2, Fiber 4.7, Sugar 56.7, Protein 7.5
GLAZED ORANGE SCONES
Yum, delicious orange glazed scones! Very good! I love to warm them up in the microwave for about 30 seconds so that they get warm and soft! Hope you enjoy them also! And I won't take credit for this recipe, as I got it from here: http://theblackapple.typepad.com/inside_a_black_apple/2008/06/glazed-orange-s.html
Provided by Amie Layne
Categories Scones
Time 27m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 460.7, Fat 9.8, SaturatedFat 5.8, Cholesterol 49, Sodium 233.8, Carbohydrate 90.8, Fiber 1, Sugar 67.3, Protein 4.3
ORANGE SPICE SCONES WITH KEFIR GLAZE
Steps:
- Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices. Use a pastry blender or two forks to cut in the butter until the mixture resembles course crumbs. Stir in the orange zest and create a well in the center of the mixture. Pour in the kefir and gently stir until the dough comes together. Turn the dough out onto a lightly floured surface - we like to tape some plastic wrap down to the counter first, then sprinkle on some flour and use that as the surface, it cuts cleaning time down a lot! Press the dough into an 11" x 7" rectangle, about 1" thick. Using a sharp knife, cut the rectangle in half so you have two 5.5" x 7" pieces, and then cut each of those halves in half in the same direction. You'll have eight 3.5" x 2.5" rectangles. Cut each of those diagonally so you end up with 16 triangles. Place the triangles onto your prepared baking sheets and cover them with plastic wrap. Freeze them for about 2 hours. (Once frozen, these will keep for up to two weeks in your freezer. Make them ahead of time & freeze if you plan on having house guests!) Preheat your oven to 375 degrees and bake the scones for 30-35 minutes, rotating the pans half way through. When they're done, they will be golden, and flecked with brown. Transfer to a wire rack and cool. To make the glaze: Whisk powdered sugar and orange juice together until smooth, add kefir and whisk until incorporated. Dip the top of each scone into the glaze, our pour glaze over the top of scones. Let the glaze set for a few minutes before serving.
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