CHERRY-CITRUS SCONES
Bake up a batch of these tender, cherry-studded scones flavored with orange.
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cherries and orange zest.
- Beat together 1 of the eggs and 4 tablespoons of the heavy cream in a small bowl. Add the egg mixture to the flour mixture and mix with a fork until the dough just comes together. If the dough seems dry, add the remaining 1 tablespoon heavy cream.
- Dust a work surface with flour. Turn the dough out onto the floured surface. Pat into a disk about 7 inches wide and about 1/2 inch thick. Cut out rounds using a 2 1/2-inch biscuit cutter. Gather and reroll the scraps and repeat. Place the scones on the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the scones with the egg. Bake until golden brown, about 14 minutes.
CRUNCHY CRUSTED CITRUS SCONES
A charming twist on a traditional recipe
Provided by Good Food team
Categories Dessert
Time 43m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C and grease a baking sheet. Tip the ricotta into a bowl and mix in the orange zest and half the sugar until combined. Sift the flour and remaining sugar into another bowl. Cut the butter into small cubes and rub into the flour mixture so it looks like fine breadcrumbs.
- Stir the ricotta mixture into the flour mixture, adding a tablespoon or two of milk if necessary to get a soft (but not sticky) dough. Tip the dough on to a floured work surface and knead very lightly a few times only - just until the dough loses its craggy look. If you overknead, the scones will be tough.
- Roll or press out the dough until it's about 4cm/11⁄2in thick. Shape into a neat round, put it on the baking sheet and mark into six wedges with a knife.
- Brush the top of the scone round with milk, sprinkle with a little flour, then top with the demerara sugar. Bake for 20-25 minutes until well risen and brown on top. Transfer to a wire rack to cool slightly before serving warm, spread with a little cream or butter, and lemon or orange curd. (These are best on the day of making, but will keep in an airtight container for 1-2 days, or in the freezer for up to 1 month.)
Nutrition Facts : Calories 299 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.39 milligram of sodium
TRIPLE CITRUS SCONES
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.
Nutrition Facts : Calories 281 calories, Fat 11g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 403mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
CITRUS GINGER SCONES
This is a recipe out of bon appetit. They are buttery perfection and go great with a hot cup of tea. They also do really well made ahead and reheated, which is what I like about them.
Provided by ihvhope
Categories Scones
Time 28m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 400 and lightly flour baking sheet.
- blend flour, sugar, backing powder, and lemon peel in processor.
- add butter using on/off turns, cut in until mixture resembles coarse meal.
- transfer mixture to large bowl and make well in center then add 3/4 cup cream, using fork to stir until just moist.
- Mix in ginger.
- transfer dough to flowered surface and knead gently until smooth, about 8 turns. divide dough in half and pat each portion into 3/4 inch thick round.
- Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes.
Nutrition Facts : Calories 260.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 51.8, Sodium 99.3, Carbohydrate 24.2, Fiber 0.6, Sugar 5.6, Protein 2.9
APRICOT-CITRUS SCONES
Based on a recipe from the Starbucks Passion for Coffee cookbook.In its intro it recommends "Use soft, moist dried apricots. If yours are firm and chewy, soak them for 15 minutes in boiling water and drain well. As a counterpoint to the tartness of the dried fruit, choose a full-bodied Indonesian coffee."
Provided by mersaydees
Categories Scones
Time 58m
Yield 16 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Butter a baking sheet.
- In large bowl, combine flour, sugar, baking powder, salt and baking soda.
- Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
- Add the orange zest, apricots and pecans and toss to combine.
- Stir in the buttermilk until the dough is rough and shaggy.
- Gather the dough together and place on a liberally floured work surface.
- Gently knead about 10 times.
- Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
- Glaze each by brushing with cream and sprinkling on sugar.
- Cut each round into eight pie-shaped wedges.
- Place the scones, barely touching, on the prepared baking sheet.
- Bake 15-18 minutes, until puffy and golden.
Nutrition Facts : Calories 239.7, Fat 12.2, SaturatedFat 6.2, Cholesterol 26.1, Sodium 260.5, Carbohydrate 30.1, Fiber 1.5, Sugar 11, Protein 3.6
BACON CRANBERRY SCONES WITH CITRUS BASIL BUTTER
Provided by Giada De Laurentiis
Time 35m
Yield 16 scones
Number Of Ingredients 14
Steps:
- For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.
- In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough.
- On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes.
- For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones.
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- Place oven rack in the middle and preheat to 400º F. Line a large baking sheet with parchment paper; set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, minced rosemary, ½ tablespoon lemon zest and all of orange zest. Grate frozen butter and add to dry ingredients. Incorporate the butter into the dry ingredients with your hands or with a mixer with a pastry attachment until the mixture is grainy and the butter chunks are the size of small pebbles. This will create wonderful air pockets that make the scones flaky and delicious.
- Whisk the egg into the cream until incorporated. Gradually add the wet ingredients into the dry ingredients, mixing gently with a wooden spoon into a large ball.
- With floured hands, transfer the dough to a clean, well floured surface. Press the ball into an 8" circle with uniform thickness. Using a floured pastry scraper, cut into 8 pieces.
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- Preheat the oven to 375 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Drop by spoonfuls onto lightly greased baking sheets, or form dough into a 1-inch thick circle and cut sections like pie pieces.
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- In a large bowl, combine dry ingredients: flour, sugar, baking soda, baking powder and add a pinch of salt. Add butter, grating it into the dry mixture on a large holes grater. The colder the butter is (you can even put it in the freezer for sometime before making these scones) the easier to have it grated. Rub butter by hand into the flour mixture to get a fine crumb texture. Stir in pomegranate seeds and orange zest.
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- In a small bowl, combine the sugar and zest. Rub the zest and sugar together with your fingers to release the oils.
- In a large bowl, combine the flour, baking powder, sugar, salt, zest, and poppy seeds. Cut the butter into the flour mixture. Set aside.
- In a smaller bowl, combine the 2 eggs, buttermilk, citrus juice, and vanilla. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together. Whisk the additional egg in a small bowl combined with 1 tablespoon water. Set aside.
- Turn out on a lightly floured counter and knead a few times until it holds it's shape. Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9 inch circle. Dust the bottom of the circles with flour.
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- Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in 3/4 cup of heavy cream, lemon juice, and orange and lemon zests.. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together.
- Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone after it has cooled for a few five minutes. Sprinkle with coarse sugar, if desired.
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