Citrus Scones Recipes

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CHERRY-CITRUS SCONES



Cherry-Citrus Scones image

Bake up a batch of these tender, cherry-studded scones flavored with orange.

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 scones

Number Of Ingredients 9

1 3/4 cups all-purpose flour, plus more, for dusting
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/3 cup dried cherries, chopped
2 teaspoons finely grated orange zest
2 large eggs
4 to 5 tablespoons heavy cream

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cherries and orange zest.
  • Beat together 1 of the eggs and 4 tablespoons of the heavy cream in a small bowl. Add the egg mixture to the flour mixture and mix with a fork until the dough just comes together. If the dough seems dry, add the remaining 1 tablespoon heavy cream.
  • Dust a work surface with flour. Turn the dough out onto the floured surface. Pat into a disk about 7 inches wide and about 1/2 inch thick. Cut out rounds using a 2 1/2-inch biscuit cutter. Gather and reroll the scraps and repeat. Place the scones on the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the scones with the egg. Bake until golden brown, about 14 minutes.

TRIPLE CITRUS SCONES



Triple Citrus Scones image

I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. -Angela LeMoine, Howell, New Jersey

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 17

2-1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
4 teaspoons grated orange zest
2 teaspoons grated lemon zest
1-1/2 teaspoons grated lime zest
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed
1 large egg, room temperature
1/4 cup orange juice
1/4 cup buttermilk
1 tablespoon butter, melted
GLAZE:
1/4 cup confectioners' sugar
1-1/2 teaspoons grated lime zest
1 tablespoon lime juice
1 tablespoon orange juice

Steps:

  • Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.

Nutrition Facts : Calories 281 calories, Fat 11g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 403mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

TANGERINE SCONES



Tangerine Scones image

Fresh Tangerine Scones are buttery, tender, and bursting with citrus thanks to layers of tangerine flavor built right into these flakey pastries. They'll upgrade your breakfast, brunch, or afternoon tea.

Provided by Sue Moran

Categories     Breakfast

Number Of Ingredients 11

1/2 cup sugar
zest of one tangerine, peeled in strips with a vegetable peeler. Just the colored part, no white pith!
2 1/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
8 Tbsp cold unsalted butter, cut in pieces
1/2 cup cultured buttermilk
1/2 tsp tangerine oil or extract (optional)
1 1/2 cups confectioner's sugar
tangerine juice, to thin the glaze
grated tangerine zest

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • Put the sugar and tangerine zest in a food processor and process until the tangerine zest is finely ground and the sugar is pale orange.
  • Add the flour, baking powder, and salt to the machine and pulse to combine.
  • Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
  • With the machine running, pour in the buttermilk and extract, and run the machine just until the dough comes together.
  • Turn out the dough onto a lightly floured surface and bring it together with your hands until there is no dry flour left. Pat the dough into a flat round, about 1 1/2 inches thick (thicker if you like,) and cut out 8 scones with a 3 inch biscuit cutter. You will have to reform the dough once or twice.
  • Put the scones 2 inches apart onto a parchment lined baking pan and put the pan in the fridge while you clean up, about 10-15 minutes.
  • Bake the scones for about 20 minutes until just barely starting to turn golden, but don't over bake. They will still be quite pale when done.

APRICOT-CITRUS SCONES



Apricot-Citrus Scones image

Based on a recipe from the Starbucks Passion for Coffee cookbook.In its intro it recommends "Use soft, moist dried apricots. If yours are firm and chewy, soak them for 15 minutes in boiling water and drain well. As a counterpoint to the tartness of the dried fruit, choose a full-bodied Indonesian coffee."

Provided by mersaydees

Categories     Scones

Time 58m

Yield 16 scones

Number Of Ingredients 12

3 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
2 tablespoons grated orange zest
3/4 cup dried apricot, finely diced
1/2 cup chopped pecans
1 cup buttermilk
2 tablespoons heavy cream
2 teaspoons granulated sugar

Steps:

  • Preheat oven to 425°F.
  • Butter a baking sheet.
  • In large bowl, combine flour, sugar, baking powder, salt and baking soda.
  • Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
  • Add the orange zest, apricots and pecans and toss to combine.
  • Stir in the buttermilk until the dough is rough and shaggy.
  • Gather the dough together and place on a liberally floured work surface.
  • Gently knead about 10 times.
  • Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
  • Glaze each by brushing with cream and sprinkling on sugar.
  • Cut each round into eight pie-shaped wedges.
  • Place the scones, barely touching, on the prepared baking sheet.
  • Bake 15-18 minutes, until puffy and golden.

Nutrition Facts : Calories 239.7, Fat 12.2, SaturatedFat 6.2, Cholesterol 26.1, Sodium 260.5, Carbohydrate 30.1, Fiber 1.5, Sugar 11, Protein 3.6

BACON CRANBERRY SCONES WITH CITRUS BASIL BUTTER



Bacon Cranberry Scones with Citrus Basil Butter image

Provided by Giada De Laurentiis

Time 35m

Yield 16 scones

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
6 tablespoons unsalted butter, cut into 1/2-inch pieces
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup chopped cooked bacon (about 6 slices)
1/2 cup dried cranberries, chopped
1 cup heavy cream
All-purpose flour, for dusting
1/2 cup freshly grated Parmesan
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup chopped fresh basil
2 teaspoons orange zest (from 1 large orange)
1/2 teaspoon kosher salt

Steps:

  • For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.
  • In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough.
  • On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes.
  • For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones.

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