ORANGE-PECAN SCONES
Serve simple citrus scones for your next brunch get-together that are ready in a short 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1/2 cup sugar and the orange peel. Cut in butter, using pastry blender or fork, until crumbly. Add buttermilk, orange juice, pecans and vanilla; stir just until dry ingredients are moistened.
- Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. On ungreased large cookie sheet, roll or pat each half into 7-inch round. Cut each round into 8 wedges but do not separate wedges; sprinkle with sugar.
- Bake 12 to 14 minutes or until golden brown. Carefully separate wedges. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
ORANGE-PECAN SCONES
Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from Fields of Greens. Variation included for Apricot-Walnut Scones
Provided by cookiedog
Categories Scones
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
- Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
- Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
- VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.
Nutrition Facts : Calories 370.8, Fat 15.2, SaturatedFat 7.9, Cholesterol 52.3, Sodium 308.1, Carbohydrate 52.9, Fiber 2.2, Sugar 15.6, Protein 6.7
CHOCOLATE PECAN SCONES
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Re-roll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
CHOCOLATE PECAN SCONES
Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Provided by Ina Garten
Yield makes 14 to 16 large scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
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
CHRISTA'S PEACH PECAN SCONES
Sweet peaches and crunchy pecans add a twist to this flaky tea time favorite.
Provided by CHRISTA ROSE
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces.
- Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.
- Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet.
- Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 36.1 g, Cholesterol 112.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 11.5 g, Sodium 505.4 mg, Sugar 10.8 g
OVEN ROASTED VEGETABLES (SOUTH BEACH)
Make and share this Oven Roasted Vegetables (South Beach) recipe from Food.com.
Provided by dojemi
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
- Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
- Spread in a single layer.
- Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
SWEET SOUTHERN ORANGE SCONES
The softest, sweetest breakfast treat in existence. The recipe comes from Bridgewalk Bed & Breakfast.
Provided by Jessa M
Categories Scones
Time 45m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in a food processor. Pulse/stir to mix. Add butter and mix until crumbly. Mix sour cream egg yolk, and orange juice. Stir into dry ingredients (will be dry). Kneed to combine. Divide in half. Shape into 6" rounds. Place on a greased baking sheet lined with parchment paper. Cut into 6 wedges. Beat egg white until frothy, brush over tops, and then sprinkle with sugar crystals. Bake at 375 degrees for 25 to 30 minutes.
ORANGE PECAN SCONES - SOUTH BEACH
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Make Ahead: Scones are best eaten shortly after baking, but you can freeze them for up to 1 month in advance. Defrost at room temperature and reheat in a warm oven.
Provided by internetnut
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Position rack in middle of oven and heat oven to 400. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
- Whisk together buttermilk, egg, vanilla, zest, and orange extract in a small bowl.
- In a large bowl, sift together whole grain and all purpose flours, sugar substitute, baking powder, cinnamon, baking soda, and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4-5 times in the bowl.
- Place dough onto baking sheet and form into a 3/4-inch thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 108.9, Fat 4.2, SaturatedFat 0.6, Cholesterol 23.6, Sodium 220, Carbohydrate 15.2, Fiber 1.6, Sugar 2.8, Protein 3.3
More about "orange pecan scones south beach recipes"
ORANGE-PECAN SCONES RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 16
- Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened.
- Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar.
ORANGE PECAN SCONES - LIVING TASTEFULLY
From livingtastefully.com
ORANGE PECAN SCONES - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
ORANGE-PECAN SCONES - ENGLISH RECIPES - FOODDIEZ.COM
From fooddiez.com
ORANGE PECAN SCONES | RECIPE IN 2022 | BRUNCH RECIPE CROCKPOT ...
From pinterest.ca
CRANBERRY ORANGE PECAN SCONES - MY DRAGONFLY CAFE
From mydragonflycafe.com
CRANBERRY, ORANGE, PECAN SCONES - RECIPES - SUR LE PLAT
From surleplat.com
WHITE CHOCOLATE ORANGE PECAN SCONES WITH ORANGE GLAZE
From familyaroundthetable.com
CRANBERRY CORNMEAL SCONES WITH PECANS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CRANBERRY ORANGE PECAN SCONES - ENGLISH RECIPES
From fooddiez.com
ORANGE-PECAN SCONES - ENGLISH RECIPES - FOODDIEZ.COM
From fooddiez.com
ORANGE SCONES WITH A SWEET MAPLE SURPRISE - HARRY & DAVID
From harryanddavid.com
ORANGE-PECAN SCONES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
[HOMEMADE] ORANGE PECAN SCONES : FOOD
From reddit.com
ORANGE-PECAN SCONES RECIPE - FOOD.COM
From pinterest.com
THE SOUTH BEACH DIET PARTIES & HOLIDAYS COOKBOOK ... - EAT YOUR …
From eatyourbooks.com
170 SCONES IDEAS | SCONES, FOOD, RECIPES
From pinterest.com
LETHALLY DELICIOUS RECIPES - ORANGE-SCENTED SCONES
From sites.google.com
ORANGE, PECAN & PEAR SCONES - TEATIME MAGAZINE
From teatimemagazine.com
ORANGE PECAN SCONES | RECIPE | FOOD, PECAN, RECIPES
From pinterest.ca
HOMESPUN LIVING: ORANGE PECAN SCONES | PECAN, SCONES, FOOD TO …
From pinterest.com
ORANGE MAPLE PECAN SCONES RECIPE - THE KITCHEN PAPER
From thekitchenpaper.com
10 BEST SOUTH BEACH FISH RECIPES - YUMMLY
From yummly.com
ORANGE-SPICED RAISIN PECAN SCONES RECIPE - FOOD FANATIC
From staging.foodfanatic.com
ORANGE PECAN SCONES | METRO
From metro.ca
ORANGE-DATE, PECAN & RASPBERRY SCONES – DATE LADY
From ilovedatelady.com
CHOCOLATE ORANGE PECAN SCONES - HONEST COOKING
From honestcooking.com
PEACH SCONES RECIPE | SOUTHERN LIVING
From southernliving.com
EASY ORANGE PECAN SCONES RECIPE - WEBETUTORIAL
From webetutorial.com
ORANGE-PECAN SCONES | ORANGE RECIPES, BREAKFAST RECIPES, RECIPES
From pinterest.com
ORANGE PECAN SCONES - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE-ORANGE PECAN SCONES | OREGONIAN RECIPES
From recipes.oregonlive.com
ORANGE PECAN SCONES | DATE SCONES, GINGER RECIPES, APPLE SCONES
From pinterest.com
14 SCONE RECIPES TO BAKE ALL YEAR ROUND - SOUTHERN LIVING
From southernliving.com
ORANGE SCONES - SOUTH AFRICAN NEWS | ONLINE NEWS | THE SOUTH …
From thesouthafrican.com
You'll also love