CRANBERRY-ORANGE SCONES
When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
- Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
- Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
CRANBERRY ORANGE SCONES
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
CRANBERRY-ORANGE SCONES
These moist, tender, and flavorful cranberry-orange scones are a great start to the day!
Provided by Michelle Hoile
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
- Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
- Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g
CRANBERRY, ORANGE AND PISTACHIO SCONES
This recipe comes from Splenda. Serve them hot from the oven, topped with orange marmalade for a wonderful breakfast treat.
Provided by PaulaG
Categories Scones
Time 25m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
- In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
- Add butter and with a pastry blender, cut in butter until mixture is crumbly.
- Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
- Stir in cranberries and chopped pistachio nuts.
- On a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter.
- Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
- Serve hot from the oven with orange marmalade.
ORANGE-CRANBERRY SCONES
I found this on Veg Cooking Blog. I think it's from a girl named Danielle Vance. I was looking for vegan Orange Cranberry Scones and I finally found them! Hope they're good...(I guessed on the cooking times)
Provided by theAmateurPastryChef
Categories Scones
Time 32m
Yield 13 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425ºF.
- Sift together both the flours, the baking powder, and the salt in a large bowl.
- Add the cranberries and walnuts. Combine and set aside.
- In another bowl, combine the oil, maple syrup, and orange juice and zest.
- Add to the dry ingredients and mix to form a dough.
- Scoop by the tablespoonful onto a cookie sheet.
- Bake for about 12 minutes, or until golden.
- Let cool before serving.
Nutrition Facts : Calories 239.6, Fat 10.8, SaturatedFat 0.9, Sodium 203.5, Carbohydrate 33, Fiber 2.4, Sugar 8.9, Protein 4.3
CRANBERRY-PISTACHIO SCONES
A buttery-rich scone is nothing more than a glorified biscuit-made even more delicious with sweet and savory twists. From Southern Living's facebook page -- Easy, Irresistible Scones; originally published in Southern Living, December 2010.
Provided by KerfuffleUponWincle
Categories Scones
Time 33m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- Stir together first 4 ingredients in a large bowl.
- Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
- Add 3/4 cup plus 2 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
- Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges.
- Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
- Bake at 450° for 13 to 15 minutes or until golden.
Nutrition Facts : Calories 384.4, Fat 24.6, SaturatedFat 14.4, Cholesterol 71.3, Sodium 395, Carbohydrate 37.6, Fiber 1.5, Sugar 11.2, Protein 4.7
ORANGE CRANBERRY SCONES RECIPE BY TASTY
Here's what you need: dried cranberries, boiling water, all purpose flour, granulated sugar, baking powder, Private Selection® Salted French Butter, large eggs, heavy cream, vanilla extract, orange zest, large egg, cream, powdered sugar, orange, orange juice
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
- In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
- In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
- Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
- Preheat the oven to 400°F (200°C)
- Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
- Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
- Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
- Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
- Enjoy!
CRANBERRY ORANGE SCONES
Make and share this Cranberry Orange Scones recipe from Food.com.
Provided by PalatablePastime
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
- Stir in cranberries and orange peel.
- In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
- On a floured board, knead gently a few times, but not too much.
- Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
- Bake at 400 degrees F.
- for 15-25 minutes or until light golden.
- Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
- Separate scones and serve warm.
FAVORITE ORANGE-CRANBERRY SCONES
My co-workers love these orange-cranberry muffins and requested them first for our annual bake sale at work. I've gotten requests from friends to bring these when visiting or for parties.
Provided by Sue Carey-Bradley
Categories Scones
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, 1/2 cup sugar, orange zest, baking powder, salt, and baking soda in a large mixing bowl. Grate frozen butter into dry ingredients using a box grater. Combine well, incorporating butter into dry ingredients until it looks like a coarse crumble. Stir in cranberries until combined.
- Combine sour cream, egg, orange juice, and vanilla extract in a small mixing bowl. Mix until smooth. Stir into dry ingredients and combine until dough just holds together and there are no dry ingredients at bottom of bowl; do not overmix.
- Turn out dough and form into a 10-inch circular mound, pressing flat to about 3/4-inch thickness, and sprinkle with remaining 3 tablespoons sugar. Cut circle into 8 triangles and spread apart slightly on the prepared baking sheet.
- Bake in the preheated oven until golden, 17 to 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 54.5 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 9.4 g, Sodium 264.3 mg, Sugar 27.4 g
CRANBERRY ORANGE SCONES
These scones are not traditional. Instead of forming the dough into a patty, individual scones are cut out with a cookie cutter.
Provided by Citruholic
Categories Scones
Time 35m
Yield 14-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
Nutrition Facts : Calories 440.9, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 443.1, Carbohydrate 40.1, Fiber 1.4, Sugar 9.6, Protein 7
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