ORANGE ALMOND SCONES
These are a little more involved than some scones, but still quick and delicious. I love them with raspberry jam and whipped cream. Wonderful in the morning or at teatime.
Provided by momaphet
Categories Scones
Time 35m
Yield 12-16 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix together liguids with egg and extract, beat well with a fork (a 2 cup measuring cup is perfect for this.).
- Mix together in a separate bowl flour, baking powder and soda, and salt.
- Cut in butter until fine granules form.
- Stir in sugar, almonds and orange peel.
- Add egg mixture and stir with a fork until a soft dough forms, add a little extra milk if needed.
- Turn out onto a board and give 5-6 kneads.
- Divide dough in half and pat into circles on an ungreased cookie sheet; cut each circle into 6-8 wedges, depending what size scone you want.
- For crisper scones seperate wedges on the sheet.
- Bake about 25 minutes or until medium brown.
Nutrition Facts : Calories 262.5, Fat 11.4, SaturatedFat 5.3, Cholesterol 36.1, Sodium 321.1, Carbohydrate 35.3, Fiber 1.6, Sugar 9.8, Protein 5.3
CRANBERRY ORANGE SCONES
Sweet orange and tart cranberry make the perfect flavor combo in these golden brown scones.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 27m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
- On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 34.1 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 284.1 mg, Sugar 7.9 g
CRANBERRY ORANGE SCONES
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. -Karen McBride, Indianapolis, Indiana
Provided by Taste of Home
Time 35m
Yield 10 scones.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
Nutrition Facts : Calories 331 calories, Fat 17g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 396mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
EASY BLUEBERRY ALMOND SCONES
Inspired by Lalalous's recipe #371363, this simple scone recipe is so easy, you can make it in the morning before work! Raspberries work well, too - use almond extract if you're using rapberries! I use frozen berries (the individually frozen kind, not the kind in syrup) for these, and I like my berries, so my scoop of berries is more like a heaping 1/2 cup!
Provided by Katzen
Categories Scones
Time 20m
Yield 4 Scones, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F.
- In a bowl mix together flour, oats, baking powder, sugar and vanilla powder (if using vanilla extract, add with milk). Add oil and stir to combine.
- Fold in blueberries and almonds.
- Add milk (and vanilla extract) and stir to combine. If it is too sticky add more flour, if it is too dry add some more milk.
- Pat out dough on a floured surface and cut or shape scones of desired size. I often shape dough into a large circle, and cut into triangles for a traditional shape.
- Place on a paper-lined baking sheet and bake for about 15 minutes until baked through and golden brown.
BLUEBERRY ALMOND SCONES
These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone.
Provided by Lara
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
- Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
- Bake until golden brown, about 15 minutes.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 26.7 g, Cholesterol 23 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 261.4 mg, Sugar 12.5 g
DRIED CHERRY ALMOND SCONES
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
- Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
- In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
ALMOND SCONES
Traditional scones with a lovely almond flavour! Lovely with a cup of tea. (it is the one on the right!)
Provided by emmafitz1996
Time 10m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180 fan and line a tray with baking paper.
- Add the flour, almonds, salt and butter into a bowl and rub until it resembles breadcrumbs.
- Mix in the sugar. Pour in almost all the milk and all the almond extract until you have a dough.
- Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
- Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
- Serve with a cup of tea!
BLUEBERRY ORANGE SCONES
Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
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