Orange Cream Scones Recipes

ORANGE CREAM SCONES WITH ORANGE BUTTER GLAZE

Steps:

• Preheat your oven to 400°. Line a cookie sheet with parchment paper.
• In a large bowl, mix together the flour, sugar, baking powder, salt, and orange zest. Cut in cubed butter and mix the dough with your hands or a pastry cutter until the butter is thoroughly mixed in and the butter is about the size of peas. The dough will be crumbly.
• In a small bowl, whisk together the egg, sour cream, heavy cream and vanilla extract. Pour the wet ingredients into the flour mixture and stir until just combined.
• Flour your counter or marble and turn out the dough onto it. Pat the dough into a circle, about 1" thick (no thinner or they'll be tough). Cut into 8 triangles and place on pan leaving about 2" between each, or into circles with a cutter if you prefer.
• Brush the tops of the scones with a little heavy cream and bake them for 13-14 minutes until the bottoms are just golden brown, turning the pan once during baking.
• Place the scones on a rack and cool completely. Mix together the melted butter, 1 1/2 C of the powdered sugar, the vanilla, orange juice, and orange extract. Whisk until smooth. If too thin, add more powdered sugar - you'll want it to pour, but be a little thick.
• Place the used parchment paper under the rack and brush the glaze over each scone, covering the tops and sides completely with a thick layer. Let glaze harden before storing in an air tight container for up to 3 days.

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.

APRICOT ORANGE CREAM SCONES

Steps:

• Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
• Add apricots and white baking chips; mix well.
• Add whipping cream all at once; stir just until dry ingredients are moistened.
• On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.
• Pat each half into a 6 inch round; cut each round into four wedges.
• PLace two inches apart on the cookie sheet.
• Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
• Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
• Drizzle icing over warm scones; serve warm.

ORANGE CRANBERRY CREAM SCONES

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.

PETITE ORANGE AND CREAM SCONES

Steps:

• Heat oven to 400°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in 1/2 cup of the baking chips, the orange peel, egg and half-and-half until soft dough forms.
• On lightly floured surface, knead dough about 5 seconds or until dough is smooth. Divide dough in half. Pat each half into a round, 1/2 inch thick. Cut each round into 8 wedges.
• On ungreased cookie sheet, place wedges 1 inch apart. Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
• Place remaining 1/2 cup baking chips in resealable food-storage plastic bag; seal. Microwave on High 1 minute; press bag until chips are smooth. Cut off tiny corner of bag; squeeze to drizzle melted chips over scones. Serve warm or cooled.

CREAM SCONES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine Grand Marnier, dried fruit, and orange zest. Allow fruit to plump, at least one hour or up to overnight in the refrigerator.
• In a large bowl, whisk together cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Transfer one half of the flour mixture to a food processor. Add the butter and pulse several times to combine. Do not over-process; some butter pieces should remain the size of large peas, while others pieces will be smaller.
• Add the contents of the food processor back to the bowl with the dry ingredients. Stir to combine.
• In a small bowl, whisk to combine the cream, egg, and egg yolk. Create a well in the middle of the flour mixture and gradually add the cream mixture. Using a large spatula or wooden spoon, draw the dry ingredients over the wet ingredients, being sure to scrape from the bottom of the bowl to incorporate the dry crumbs. Add the plumped fruit and gently mix. Do not overwork the dough.
• Turn dough out onto lightly floured work surface. Pat into a narrow rectangle about 1 inch thick. With the short side facing you, fold rectangle into thirds like a business letter. Turn dough a quarter turn clockwise, so the flap opening faces right, like a book. This is the first turn.
• With a rolling pin or your hands, gently pat into another narrow rectangle, about 1 inch thick. Repeat folding and turning process to complete a second turn.
• Using lightly floured hands, pat dough out into a 1 1/4-inch-thick rectangle. Cut out rounds, spaced as closely together as possible, using a floured 2-inch round biscuit cutter. Dough may be rerolled once and additional rounds may be cut out.
• Transfer rounds to prepared baking sheet, about 1 1/2 inches apart. Brush with egg white and sprinkle with fine sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool 15 minutes on a wire rack before serving, or serve at room temperature.