CANDIED ORANGE AND GOLDEN RAISIN SCONES
These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time P1DT50m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
- Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
- Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
- Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
- Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
- Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.
ORANGE SCONES WITH GOLDEN RAISINS
My daughter's favorite scones. She does not like raisins, but with these scones, she'll eat all of them before the end of the day!
Provided by ALEKSANDRA B.
Categories Other Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- 1. Combine all dry ingredients together in a food processor, then add butter and orange zest once the dry ingredients are well mixed.
- 2. In a small bowl, mix together an egg, buttermilk and orange juice. Then, add to the mixture in the food processor. Add milk,only if dough seems too thick.
- 3. Take out dough and place onto a floured surface. Knead in raisins.
- 4. Divide dough into two halves, and make two 6-inch circles. Then, divide each circle into 8 pieces.
- 5. Bake in a 400 degree preheated oven for 13 to 15 minutes. You may glaze them, if desired. Recipe follows.
- 6. Glaze Recipe: 1/2 cup of confections sugar and 1 tablespoon orange juice. Mix together.
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
ORANGE RAISIN SCONES
Delicious flavor from the orange juice. I used reconstituted frozen OJ. I forgot to cut mine into triangular pieces before I baked them. It didn't seem to make any difference, they are very easy to cut after being baked.
Provided by Dorel
Categories Scones
Time 30m
Yield 8 pieces
Number Of Ingredients 9
Steps:
- Sift dry ingredients, cut in butter with pastry cutter or two knives.
- In a small bowl mix egg slightly and then add orange juice.
- Make a well in center of flour mixture and add liquid ingredients.
- Stir lightly, add raisins and mix just until raisins are incorporated .
- This will be quite sticky, turn out onto well floured surface.
- Split in half.
- You can use a cookie sheet now and with well floured hands push each into a circle about 6-8 inches, they should be about 1/2 inch thick.
- Cut into 8 triangular pieces but do not separate.
- Bake at 425°-450° for 10-15 minutes.
- Remove from oven when they are a nice golden color.
Nutrition Facts : Calories 400.2, Fat 12.7, SaturatedFat 7.6, Cholesterol 56.9, Sodium 420.8, Carbohydrate 66.7, Fiber 2, Sugar 26, Protein 6.5
RAISIN SCONES
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts :
ORANGE AND RAISIN SCONES
Make and share this Orange and Raisin Scones recipe from Food.com.
Provided by Donna Matthews
Categories Scones
Time 35m
Yield 16 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425degrees.
- Grease and flour a large baking sheet.
- Combine the dry ingredients in a large mixing bowl.
- Add the butter and cut in until the mixture resembles fine bread crumbs. (I prefer to freeze my butter and grate it into the dry ingredients).
- Add the orange rind and raisins.
- Ggradually stir in the buttermilk to form a soft dough.
- Roll out the dough on a floured surface to a thickness of about ¾ inch.
- Stamp out circles of dough with a plain cookie cutter.
- Place the dough circles on the prepared baking dish and brush the top with milk.
- bake for 12-15 minutes, until golden.
- Serve hot or warm with butter or whipped cream, and jam or honey.
Nutrition Facts : Calories 158.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.6, Sodium 237.7, Carbohydrate 19.8, Fiber 0.5, Sugar 4.6, Protein 2.4
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ORANGE RAISIN SCONES RECIPE | LAND O’LAKES
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5/5 (4)Calories 240 per servingServings 0.5
- Combine flour, sugar, baking powder and orange zest in medium bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in raisins, 1 egg and enough half & half just until moistened.
- Turn dough onto lightly floured surface; knead 10 times. Roll into 9-inch circle; cut into 12 wedges.
- Place wedges 1 inch apart onto ungreased baking sheet. Brush with beaten egg. Bake 10-12 minutes or until golden brown. Immediately remove from baking sheet.
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