RAISIN SCONES
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
- Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
- Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
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
ORANGE SCONES WITH ORANGE GLAZE
Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.
Provided by erika925925
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
- Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
- Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
- Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 31 g, Cholesterol 38.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 177.6 mg, Sugar 14 g
RAISIN SCONES
Make and share this Raisin Scones recipe from Food.com.
Provided by MizzNezz
Categories Scones
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Cut in butter to coarse crumbs.
- Stir in raisins and buttermilk.
- Stir just until moistened.
- Place on floured surface,knead a few times (6-8).
- Pat into an 8in circle,cut into 12 wedges.
- Place on greased cookie sheet.
- Beat egg white until foamy, brush scones.
- Sprinkle with sugar.
- Bake at 400* for 15 minutes or until golden brown.
Nutrition Facts : Calories 196.4, Fat 8.1, SaturatedFat 5, Cholesterol 20.9, Sodium 286.7, Carbohydrate 28.6, Fiber 1, Sugar 10.1, Protein 3.4
ORANGE RAISIN SCONES
Delicious flavor from the orange juice. I used reconstituted frozen OJ. I forgot to cut mine into triangular pieces before I baked them. It didn't seem to make any difference, they are very easy to cut after being baked.
Provided by Dorel
Categories Scones
Time 30m
Yield 8 pieces
Number Of Ingredients 9
Steps:
- Sift dry ingredients, cut in butter with pastry cutter or two knives.
- In a small bowl mix egg slightly and then add orange juice.
- Make a well in center of flour mixture and add liquid ingredients.
- Stir lightly, add raisins and mix just until raisins are incorporated .
- This will be quite sticky, turn out onto well floured surface.
- Split in half.
- You can use a cookie sheet now and with well floured hands push each into a circle about 6-8 inches, they should be about 1/2 inch thick.
- Cut into 8 triangular pieces but do not separate.
- Bake at 425°-450° for 10-15 minutes.
- Remove from oven when they are a nice golden color.
Nutrition Facts : Calories 400.2, Fat 12.7, SaturatedFat 7.6, Cholesterol 56.9, Sodium 420.8, Carbohydrate 66.7, Fiber 2, Sugar 26, Protein 6.5
RAISIN SCONES
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts :
CANDIED ORANGE AND GOLDEN RAISIN SCONES
These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time P1DT50m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
- Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
- Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
- Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
- Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
- Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.
ORANGE AND RAISIN SCONES
Delicious soft, moist scones with raisins and a hint of citrus.
Provided by charleymelon
Time 30m
Yield Makes Cakes
Number Of Ingredients 7
Steps:
- Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and orange rind.
- Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky dough.
- Knead lightly then roll out on a lightly floured surface until 1.5cm (3/4 inch) thick. Stamp out circles using a plain round biscuit cutter.
- Transfer to a lightly greased baking sheet. Reknead the trimmings and continue rolling and stamping out until you have made 9 scones.
- Brush the tops with the reserved egg and bake in a preheated oven, 200C (400F), Gas Mark 6, for 10-12 minutes until well risen and the tops are golden. Leave to cool on the baking sheet.
ORANGE AND RAISIN SCONES
Make and share this Orange and Raisin Scones recipe from Food.com.
Provided by Donna Matthews
Categories Scones
Time 35m
Yield 16 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425degrees.
- Grease and flour a large baking sheet.
- Combine the dry ingredients in a large mixing bowl.
- Add the butter and cut in until the mixture resembles fine bread crumbs. (I prefer to freeze my butter and grate it into the dry ingredients).
- Add the orange rind and raisins.
- Ggradually stir in the buttermilk to form a soft dough.
- Roll out the dough on a floured surface to a thickness of about ¾ inch.
- Stamp out circles of dough with a plain cookie cutter.
- Place the dough circles on the prepared baking dish and brush the top with milk.
- bake for 12-15 minutes, until golden.
- Serve hot or warm with butter or whipped cream, and jam or honey.
Nutrition Facts : Calories 158.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.6, Sodium 237.7, Carbohydrate 19.8, Fiber 0.5, Sugar 4.6, Protein 2.4
RAISIN SCONES
A rich tender scone. Perfect for tea-time (or coffee:) Glorious served with butter, clotted cream or preserves. Great hot out of the oven or cooled. Extra care must be taken to ensure that the dough is not overmixed; this will result in a tough scone.
Provided by andrewcharlotte
Categories Scones
Time 35m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl stir together flour, baking powder, salt and sugar.
- With a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps.
- Stir in drained raisins.
- Combine eggs with evaporated milk.
- Add all but about 4 tablespoons of liquid to the flour mixture.
- With a fork or hands lightly moisten the dry ingredients with the wet. Stop once mixture is combined and there are no traces of flour. Dough SHOULD NOT be smooth.
- Cover and set aside for 5 minutes.
- Meanwhile preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper or lightly greased aluminum foil.
- Divide dough in half; flatten into 2 rounds about 1/2 inch thick on baking sheet. Score into wedges but do not separate. (Alternately shape into about 12 to 14 individual mounds and arrange on baking sheet. Leave a couple inches in between each scone.).
- Brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar.
- Bake at 425 degrees Fahrenheit for 10 minutes.
- Lower temperature to 350 degrees Fahrenheit.
- Bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges.
- Enjoy piping hot with butter or at room temperature.
- Best if eaten with 1 or 2 days.
Nutrition Facts : Calories 395.8, Fat 19.1, SaturatedFat 8.3, Cholesterol 61.7, Sodium 345.5, Carbohydrate 50.6, Fiber 1.5, Sugar 15.7, Protein 7
RAISIN-ORANGE SCONES RECIPE - (4.6/5)
Provided by ladygourmet
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. In a large bowl stir in flour, baking powder, sugar, salt and orange zest. Combine 3/4 cup milk and juice of 1 orange. Mix in butter with fingertips until the consistency of course meal with a few slightly larger butter lumps. Stir in cranberries and milk and orange juice. On a floured surface, form into a ball and pat into an 8-inch circle, about ¾-inch thick. Brush top and sides with cream and sprinkle generously with raw sugar. Cut into 8 triangles (like you would a pie). Line a baking sheet with parchment paper. Bake for 12-15 minutes or until lightly golden. Resist eating these immediately and let them rest about 10 minutes to firm up.
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ORANGE RAISIN SCONES RECIPE | LAND O’LAKES
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5/5 (4)Calories 240 per servingServings 0.5
- Combine flour, sugar, baking powder and orange zest in medium bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in raisins, 1 egg and enough half & half just until moistened.
- Turn dough onto lightly floured surface; knead 10 times. Roll into 9-inch circle; cut into 12 wedges.
- Place wedges 1 inch apart onto ungreased baking sheet. Brush with beaten egg. Bake 10-12 minutes or until golden brown. Immediately remove from baking sheet.
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4.7/5 (9)Total Time 25 minsCategory Breakfast And BrunchCalories 146 per serving
- In a food processor add the flour, baking powder, sugar, orange zest and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
- Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
- Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
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