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-CURRANT SCONES
The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.
Provided by Julia Moskin
Categories breakfast, quick, side dish
Time 30m
Yield 8 to 12 scones
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
- Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
- Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
- Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
- Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
ORANGE-CURRANT SCONES
Delicious warm or cool, these pretty scones are wonderful served with clotted cream, crème fraîche, flavored butters or cream cheese.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Soak currants in enough warm water to cover 10 minutes to soften; drain.
- Mix flour, sugar, baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough in half. Roll or pat each half into 6-inch circle, about 1/2-inch thick. Place on ungreased cookie sheet; brush with egg white.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut each circle into 10 wedges.
Nutrition Facts : Calories 105, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg
ORANGE CURRANT SCONES
Categories Bread Milk/Cream Mixer Egg Breakfast Brunch Bake Currant Orange Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 11
Steps:
- In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt. Add butter and zest and beat until mixture resembles coarse meal. Beat in currants. In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.
- Preheat oven to 350°F. and line 2 baking sheets with parchment paper. On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar and chill 15 minutes.
- Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
ORANGE-CURRANT SCONES
Categories Fruit Breakfast Brunch Bake Currant Orange Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Line large baking sheet with foil. Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend. Add butter and shortening; using fingertips, rub in until coarse meal forms. Add 1 cup buttermilk, currants and orange peel. Stir gently until dough comes together in large moist clumps. Gather dough into ball. Transfer dough to lightly floured work surface. Gently knead 3 or 4 turns to combine will. Divide into 2 pieces; flatten into 3/4-inch-thick rounds. Using floured knife, cut each round into 8 wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar.
- Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature.
WALNUT SCONES
Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat
Provided by Cassie Best
Categories Afternoon tea, Snack, Supper
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
- Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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