Ina Garten Recipes Lemon Scones

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CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Provided by Ina Garten

Time 55m

Yield 14 to 16 scones

Number Of Ingredients 12

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

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.

LEMON BLUEBERRY SCONES



Lemon Blueberry Scones image

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.

Provided by Kim's Cooking Now

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 lemon, zested
¼ teaspoon salt
¼ teaspoon baking soda
½ cup cold butter, cubed
1 cup fresh blueberries
½ cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
¼ cup powdered sugar
1 ½ teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
  • Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
  • Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
  • Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
  • Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g

LEMON SCONES



Lemon Scones image

Make and share this Lemon Scones recipe from Food.com.

Provided by Chef Kate

Categories     Scones

Time 30m

Yield 12 large scones

Number Of Ingredients 8

3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 teaspoon salt
3/4 cup unsalted butter, cut into pieces and chilled
1 cup half-and-half cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 °F.
  • Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
  • Cut butter into dry ingredients until it resembles coarse meal.
  • Stir together ¾ cup cream and vanilla and add to dough.
  • Mix just until dough comes together.
  • Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
  • Roll dough to ¾-1 inch thick and cut desired shapes.
  • Place on a greased or parchment-lined baking sheet and brush with remaining cream.
  • Bake for 15 to 18 minutes, until tops are nicely browned.

AMAZING LEMON SCONES



Amazing Lemon Scones image

These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!

Provided by ANGELSTAR

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 55m

Yield 10

Number Of Ingredients 15

3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
⅓ teaspoon salt
¾ cup cold butter, cut into pieces
9 tablespoons milk
3 tablespoons lemon juice
2 ½ teaspoons lemon zest
1 ½ teaspoons vinegar
2 cups confectioners' sugar
⅓ cup butter, melted
2 ½ tablespoons lemon juice
½ teaspoon vanilla extract
2 tablespoons water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
  • Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
  • Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
  • While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
  • Drizzle glaze over warm scones.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g

CRANBERRY ORANGE SCONES (BAREFOOT CONTESSA) INA GARTEN



Cranberry Orange Scones (Barefoot Contessa) Ina Garten image

Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.

Provided by cookiedog

Categories     Scones

Time 50m

Yield 14-16 scones, 14-16 serving(s)

Number Of Ingredients 16

4 cups all-purpose flour, plus
1/4 cup all-purpose flour
1/4 cup sugar, plus
additional sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg, beaten with
2 tablespoons water or 2 tablespoons milk
1/2 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
4 teaspoons freshly squeezed orange juice

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.

Nutrition Facts : Calories 440.9, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 443.1, Carbohydrate 40.1, Fiber 1.4, Sugar 9.6, Protein 7

BLUEBERRY-LEMON SCONES



Blueberry-Lemon Scones image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
Serving suggestion: Honey Butter and Blackberry Jam, recipes follow
One 8-ounce tub whipped unsalted butter, at room temperature
3 tablespoons honey, preferably wildflower or mesquite
2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
  • Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
  • Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
  • Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
  • In a medium bowl, combine the butter and honey and blend thoroughly.
  • To serve, transfer to a butter crock.
  • You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
  • Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  • Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
  • When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

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