Double Orange Scones Recipes

ORANGE SCONES WITH ORANGE GLAZE

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.

DOUBLE ORANGE SCONES

Steps:

• In a small bowl, combine the flours, sugar, baking powder, orange zest and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg and milk; add to crumb mixture. Stir in oranges just until moistened. , Turn onto a floured surface; knead gently 10 times. Pat into a 6-in. circle. Sprinkle with additional sugar. Cut into eight separate wedges and place on a greased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to wire rack. , For orange butter, beat butter and marmalade in a small bowl until fluffy. Serve with warm scones.

DOUBLE ORANGE SCONES WITH ORANGE BUTTER

Steps:

• Preheat the oven to 400 degrees F. Grease a baking sheet or line with parchment paper.

COPYCAT PANERA BREAD DOUBLE ORANGE SCONES RECIPE - (4.1/5)

Steps:

• SCONES: In a large bowl, combine the flours, sugar, baking powder, orange peel and salt. Cut in butter until mixture resembles coarse crumbs. In a bowl, whisk milk and egg. Stir into dry ingredients just until moistened. Stir in oranges. Turn onto a floured surface; knead 10 times. Pat into a 6-in. circle. Sprinkle with additional sugar. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 400°F for 15 to 20 minutes or until golden brown. ORANGE BUTTER: In a small mixing bowl, beat butter and marmalade until fluffy. Serve with warm scones.

CRANBERRY ORANGE SCONES

Steps:

• Preheat oven to 410F/210C. Line a baking tray with a liner or parchment paper.
• In a large bowl, mix together flour, baking powder, and sugar. Then, add your cold butter. Mix until the butter is just combined-as in, the mixture still looks pretty dry but there are not large chunks of butter.
• Set a medium bowl on a scale, add your eggs, and add enough milk to make 10oz. You may not need all 10oz of liquid for the batter. Every batter is a little different.
• Add half of the milk and egg mixture to the dry ingredients, mixing gently. Continue to add until you have a cohesive scone batter; you want your scone batter to be pretty dry so it holds its shape. Add in the orange zest and cranberries. Then, on a large clean surface or large liner, sprinkle some flour and add your scone batter. Knead a few times, then roll out to about 1 inch thick. Use a 2.5-inch cutter to make your individual scones. Combine scraps to form another 1-inch piece to cut more 2.5 inch scones out. Be careful not to overwork the dough.
• Place 8 scones to a baking tray, and brush the tops with an egg wash (I just use the leftover milk and egg mixture). Store the scones in the fridge until the oven is heated. Bake for 9 minutes, then rotate the pan and bake for another 8-10 minutes. You want golden brown scones, so keep an eye on the oven.
• Let them cool on the pan for 5 minutes before transferring to a wire rack. Best served the day of; store in an air-tight container.
• To make glaze whisk together powdered sugar and orange juice then use a spoon to drizzle on top of the cooled scones.

DOUBLE ORANGE SCONES

Steps:

• In a large bowl, combine the flours, sugar, baking powder, orange peel and salt. Cut in butter until mixture resembles coarse crumbs. In a bowl, whisk milk and egg. Stir into dry ingredients just until moistened. Stir in oranges.
• Turn onto a floured surface; knead 10 times. Pat into a 6-in. circle. Sprinkle with additional sugar. Cut into eight wedges.
• Separate wedges and place on a greased baking sheet. Bake at 400 degrees F for 15-20 minutes or until golden brown.
• Meanwhile, in a small mixing bowl, beat butter and marmalade until fluffy. Serve with warm scones.