ORANGE GINGER SCONES
A sprinkling of sugar tops off these tender treats with a touch of sweetness. I like to serve them hot with butter and jam.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 196 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY ORANGE GINGER SCONES
These are lovely! They have the perfect texture. The cranberries come out soft and delightful. These would be great with tea and coffee... or maybe a glass of eggnog or hot chocolate. The key to a proper scone is to not over mix. Make sure to add the cream slowly to the dry ingredients until right consistency is achieved. I...
Provided by Veneta Britt
Categories Other Breads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Spray 2-4 cookie sheets with non stick spray. Preheat oven to 375*F.
- 2. In small bowl combine the cranberries and candied ginger with 1/2 cup of the flour. In large bowl mix together rest of flour, sugar, salt, baking powder, and orange peel. combine both bowls into the large bowl.
- 3. In small bowl combine the cream and 1/2 cup of the milk. Add slowly to the dry ingredients and combine to make a soft dough. If needed add the remaining milk by tablespoonfuls to get a soft but workable dough.
- 4. Turn out onto lightly floured board and pat or roll into 3/4 inch thickness. Cut into triangles about 2 1/2 inches across at the base. A pizza wheel works well for this. Place on baking sheets. Bake 15-20 minutes until puffed, lightly golden browned and cooked through.
- 5. Serve with your choice of butter, cream, jams or jellies.
GINGERBREAD SCONES
These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. -David Bostedt, Zephyrhills, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet., In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 269mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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.
ORANGE CRANBERRY SCONES
I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter.
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange zest; mix well. Cover and refrigerate for at least 1 hour. , Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.
Nutrition Facts : Calories 342 calories, Fat 26g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 375mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY GINGER SCONES
From Kitchen Daily by Chez Us Denise Woodward and Lenny Ferreira. Use your food processor, or make the old fashioned way -- by hand, like making biscuits!
Provided by KerfuffleUponWincle
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Line a baking sheet with parchment paper.
- NOTE: If you don't own a food processor, make these scones as you would make biscuits!
- In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
- Add the heavy cream. Pulse until the dough comes together.
- Add the ginger and cranberries, and give a quick pulse.
- Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
- Place onto a baking sheet, with space between each one.
- Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
- Bake for 15 - 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.
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GLAZED CRANBERRY ORANGE SCONES - SALLY'S BAKING ADDICTION
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4.8/5 (111)Category Breakfast
- Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
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5/5 (49)Calories 347 per servingCategory Breakfast
- Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.
- In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.
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