TRIPLE CITRUS SCONES
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.
Nutrition Facts : Calories 281 calories, Fat 11g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 403mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
GLAZED LEMON-GINGER SCONES
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger (fresh, dried, and crystallized), as well as the lemon in the batter and glaze.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10
Number Of Ingredients 15
Steps:
- Scones: Preheat oven to 350 degrees with rack in center.
- In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
- In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
- Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
- Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
- Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.
GINGER SCONES
Steps:
- Preheat oven, prepare baking sheet: Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
- Whisk together dry ingredients: In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Nutrition Facts : Calories 299 kcal, Carbohydrate 49 g, Cholesterol 26 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 205 mg, Sugar 22 g, Fat 10 g, ServingSize Makes 12 scones, UnsaturatedFat 0 g
GINGER SCONES
A light and buttery scone with a good hit of ginger flavor.
Provided by Kim
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g
LEMON GINGER SCONES
Make and share this Lemon Ginger Scones recipe from Food.com.
Provided by PalatablePastime
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
CITRUS GINGER SCONES
This is a recipe out of bon appetit. They are buttery perfection and go great with a hot cup of tea. They also do really well made ahead and reheated, which is what I like about them.
Provided by ihvhope
Categories Scones
Time 28m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 400 and lightly flour baking sheet.
- blend flour, sugar, backing powder, and lemon peel in processor.
- add butter using on/off turns, cut in until mixture resembles coarse meal.
- transfer mixture to large bowl and make well in center then add 3/4 cup cream, using fork to stir until just moist.
- Mix in ginger.
- transfer dough to flowered surface and knead gently until smooth, about 8 turns. divide dough in half and pat each portion into 3/4 inch thick round.
- Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes.
Nutrition Facts : Calories 260.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 51.8, Sodium 99.3, Carbohydrate 24.2, Fiber 0.6, Sugar 5.6, Protein 2.9
ORANGE GINGER SCONES
This is a TOH recipe. I have not tried these yet, but they are in my -want to try- file. They list these as being .23 cents per serving. WOW!
Provided by Tricia Foley
Categories Scones
Time 25m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, 2 TBLS sugar, baking powder, ginger, salt and baking soda.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the egg, sour cream, and orange peel; add to crumb mixture and stir until a soft dough forms.
- Turn onto a floured surface; knead 5-6 times.
- Divide dough in half.
- Pat each portion into a 7" circle; cut each into 6 wedges.
- Seperate wedges and place 1" apart on ungreased baking sheets.
- Sprinkle with remaining sugar.
- Bake at 400 degrees for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 198.5, Fat 11.3, SaturatedFat 6.9, Cholesterol 44.3, Sodium 252.1, Carbohydrate 21.2, Fiber 0.6, Sugar 4.3, Protein 3.2
APRICOT AND GINGER SCONES
This is an English recipe, from Prue Leith's column in the Daily Mail. I love the ginger cream that makes these scones really special. Perfect for afternoon tea.
Provided by Sherrie-pie
Categories Scones
Time 32m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Oven temperature 220°C/425°F.
- Flour a baking sheet.
- Sift flour with salt into a large bowl.
- Rub in the butter until mixture resembles breadcrumbs.
- Stir in sugar.
- Add apricots.
- Make a deep well in the flour, pour in milk and mix to a soft, spongy dough with a knife.
- On a floured surface, knead dough lightly until it is just smooth.
- Roll or press out to 2.
- 5cm/1inch thick.
- Stamp into rounds with a pastry cutter.
- Brush scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust.
- Bake scones at top of preheated oven for seven minutes or until well-risen and brown.
- Leave to cool on wire rack or serve hot from oven.
- Stir chopped ginger and ginger syrup into whipped cream.
- Cut scones in half horizontally and sandwich together with ginger cream.
Nutrition Facts : Calories 367.1, Fat 18.9, SaturatedFat 11.4, Cholesterol 88.9, Sodium 770.1, Carbohydrate 43.6, Fiber 2, Sugar 12.7, Protein 6.6
GINGER SCONES
Provided by Nancy Silverton
Categories Bread Food Processor Ginger Breakfast Brunch Bake Mother's Day Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 8 scones
Number Of Ingredients 8
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
- In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
- Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
- Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
- Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
- Brush the tops with the remaining cream.
- Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
CRYSTALLIZED GINGER SCONES
Judy Rodgers, executive chef and co-owner of Zuni Café in San Francisco, gave her basic scone recipe to Chuck Williams a few years ago. We've added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.
Provided by alexberg
Categories Scones
Time 1h
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 350ºF. Lightly grease a scone pan.
- In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
- In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
- Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
- Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Nutrition Facts : Calories 2409.1, Fat 143.6, SaturatedFat 87.7, Cholesterol 618.8, Sodium 2384.7, Carbohydrate 247.9, Fiber 6.8, Sugar 51.2, Protein 35.5
VANILLA-GLAZED GINGER SCONES
Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened., Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners' sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
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