TANGERINE CHIP TEA SCONES
A holiday tradition for my family is Christmas Eve tea. I devised a recipe featuring my son's favorite flavors of chocolate and orange to create a scone perfect for dipping. He loves them! -Joyce Manier, Beech Grove, Indiana
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the cream cheese, sour cream, confectioners' sugar and vanilla. Cover and refrigerate until serving. , In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt, baking soda and coriander. Cut in butter until mixture resembles coarse crumbs. Add sour cream and egg yolk just until moistened. Stir in chocolate chips and tangerine zest. , Turn onto a floured surface; knead 10 times. Pat into a 9-1/2-in. circle. Cut into eight wedges; separate wedges and place on an ungreased baking sheet. Beat egg white and water; brush over dough. Sprinkle with remaining sugar. , Bake at 400° until golden brown, 15-20 minutes. Serve with cream cheese spread.
Nutrition Facts : Calories 461 calories, Fat 29g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 560mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 8g protein.
TANGERINE SCONES
Make and share this Tangerine Scones recipe from Food.com.
Provided by Charlotte J
Categories Scones
Time 33m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
- Stir to combine. A.
- dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
- Wash and peel tangerines.
- Cut into 1/2-inch pieces, removing seeds and drain well.
- Stir into dry mixture.
- In small bowl, combine yogurt and eggs whites.
- Blend into dry ingredients, dough will be soft.
- Flour a cutting board and place dough on board.
- Sprinkle top with additional flour and pat out into a 9-inch round.
- Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
- Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
- Cool slightly.
- Glaze:
- In small bowl, mix confectioners sugar, lemon peel and juice.
- Brush glaze on each scone and serve.
Nutrition Facts : Calories 133.6, Fat 2.2, SaturatedFat 0.4, Sodium 242.3, Carbohydrate 25.7, Fiber 1.2, Sugar 8.6, Protein 3
CRANBERRY-TANGERINE SCONES
Yes, they're lumpy, bumpy and misshapen. But dang! These things are good. As scones go, they're very tender and flaky - not dry at all. The tangerine glaze highlights the bright citrus zest along with the wonderful dried cranberries tucked throughout these bad boys.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 14
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.
CRANBERRY-TANGERINE SCONES
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.
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