Tangerine Cranberry Scones With Glaze Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the butter into small pieces and add, along with the shortening, to the flour mixture.
• Using two butter knives, a pastry blender or (my favorite) your hands, work the butter and shortening into the flour mixture until the mixture resemble coarse crumbs.
• In a small bowl, beat the egg and then mix in the heavy cream and tangerine zest.
• Create a well in the dry mixture, then pour the cream mixture in.
• Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
• Turn the scone dough out onto a floured board, and gently knead it together enough to form one cohesive chunk of dough.
• Work the dough into a round disc shape about 3/4 inch thick.
• Cut the disc into 8 wedges.
• Place the wedges on an ungreased cookie sheet.
• Bake for 15 - 17 minutes or until the scones just begin to brown.
• Pull from the oven and let rest on the cookie sheet for about 5 minutes, then carefully transfer to a wire rack. Allow to cool about 10 minutes.
• Make the glaze! In a small bowl, whisk together the powdered sugar and tangerine juice.
• Using a spoon, drizzle the glaze over the scones. Let cool and serve.

Steps:

• Preheat oven to 400°F. and line a large baking sheet with parchment paper. With a fine Micro plane remove the zest from tangerines, reserving tangerines for use in icing. Combine all four ingredients for the icing and set aside to glaze the scones once cooked and cooled. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl. **(Bakers Note: run the processor a bit longer until the true coarse meal looking) In a small bowl toss together cranberries and stir into flour mixture. If using dried fruit, add to flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 10 inches in diameter) and with a knife cut into 16 wedges, dusting the knife with flour in between segmented cuts. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 15-18 minutes. Allow scones to cool on baking sheet 10 minutes., or until pale golden brown. Place scones on cooling rack to finish cooling, approximately 45 minutes to 1 hour. Allow the scones to cool completely and drizzle in a zig-zag pattern across scones. You may also finish the scones with a white or colored sanding sugar Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

Steps:

• Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
• Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
• Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
• Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.