ORANGE CREAM SCONES
These homemade Orange Cream Scones are one of my favorite summer recipes! These flaky and tender cream scones are packed with fresh orange flavor and topped with a sweet homemade orange glaze, making them a perfect breakfast, brunch, or dessert for the summer season.
Provided by Michelle
Categories Scones
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking oil).
- Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter (or using a standing mixer) and mix the dough until the butter is about the size of peas, and the dough resembles coarse crumbs. Set aside.
- In a small bowl, whisk egg, sour cream, heavy cream, and vanilla extract. Mix with the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles. Place scones on parchment lined baking tray, making sure the scones are evenly spaced apart.
- Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
- While the scones are cooling, mix together melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and orange zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar.
- Pour the glaze over the scones and enjoy!
ORANGE SCONE WEDGES WITH CREAM CHEESE FILLING
Surprise-these scones have their cream built right in! Grated orange peel gives both the filling and the scone itself sweet citrus appeal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
- In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture looks like fine crumbs. Stir in 1 tablespoon orange peel, whipping cream and 1 egg.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Divide dough in half. Pat or roll each half into 9-inch round, about 1/4 inch thick. Spread filling over half of each round.
- Fold each dough round in half over filling. With sharp knife, cut each half-round into 6 wedges. On ungreased cookie sheet, place wedges 1 inch apart. Brush tops with beaten egg; sprinkle with coarse sugar.
- Bake 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 10 g, TransFat 1/2 g
CREAM CHEESE SCONES
I adapted this from a savory recipe because they were so good, I thought they would make a wonderful sweet scone.
Provided by MJMommy13
Categories Breads
Time 20m
Yield 16 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
- Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
- Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
- Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
- Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.
Nutrition Facts : Calories 141.4, Fat 5.9, SaturatedFat 3.5, Cholesterol 17, Sodium 267.6, Carbohydrate 19.1, Fiber 0.5, Sugar 3.4, Protein 2.8
PETITE ORANGE AND CREAM SCONES
Orange adds a tangy flavor to these traditional scones that are made using Gold Medal® flour - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 150 mg, Sugar 13 g, TransFat 0 g
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