Mean Chefs Orange Scones Recipes

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ORANGE SCONES WITH ORANGE GLAZE



Orange Scones with Orange Glaze image

Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.

Provided by erika925925

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 8

Number Of Ingredients 16

cooking spray
1 ⅓ cups all-purpose flour
2 tablespoons white sugar, divided
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ stick cold unsalted butter, cubed
2 ½ tablespoons orange zest
6 tablespoons orange juice
1 medium egg
1 ½ tablespoons white vinegar
1 tablespoon milk, or as needed
½ cup confectioners' sugar
2 tablespoons confectioners' sugar
4 teaspoons orange juice
1 tablespoon orange zest

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.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 31 g, Cholesterol 38.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 177.6 mg, Sugar 14 g

MEAN CHEF'S BUTTERMILK SCONES



Mean Chef's Buttermilk Scones image

I adopted this recipe after the original poster, Mean Chef (IHHDRO), departed the site. He posted the recipe on Aug 19, 2002.

Provided by newspapergal

Categories     Scones

Time 30m

Yield 16 scones

Number Of Ingredients 10

3 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, very cold and cut into 1/2 inch pieces
1 cup buttermilk (or more)
egg yolk
cream
raw sugar

Steps:

  • Put dry ingredients in food processor, pulse to mix.
  • Add butter, pulse until butter is in pieces about the size of a hazelnut.
  • Dump into bowl.
  • Pour in buttermilk and mix with a fork until a shaggy mass forms.
  • Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
  • Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
  • Place on parchment lined sheet pan and freeze for 20 minutes Remove from freezer, brush tops with egg yolk/cream mixture sprinkle with sugar.
  • Bake for about 12 minutes at 400.

Nutrition Facts : Calories 184.2, Fat 9, SaturatedFat 5.6, Cholesterol 23.5, Sodium 259.1, Carbohydrate 23, Fiber 0.6, Sugar 5, Protein 3

MEAN CHEF'S ORANGE SCONES



Mean Chef's Orange Scones image

Make and share this Mean Chef's Orange Scones recipe from Food.com.

Provided by spatchcock

Categories     Scones

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter, 1/2 inch cubes
1 extra large egg, lightly beaten
1/2 cup heavy cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest

Steps:

  • Preheat oven to 425.
  • Mix dry ingredients in cuisinart.
  • Add butter and process to cornmeal consistency.
  • Dump into bowl. Whisk egg and cream together. Add egg and cream mixture to flour and mix with fork until just blended. If it appears too dry, add a bit more cream.
  • Knead dough for 1 minute and roll to 8 x 14 inch rectangle on a floured board.
  • Brush dough with melted butter, sprinkle with sugar and zest.
  • Roll thge long side up jelly roll fashion, seal seam. With your hands, even up the roll and trim off the ends.
  • Cut into 4 even pieces.
  • Place cut side down on parchment lined sheet pan.
  • Press slightly to flatten.
  • Bake about 15 minutes or until golden. If bottoms brown too quickly, double-pan.
  • The scones are done when you can just lift them off of the sheetpan without having them fall apart.
  • Serving Ideas: Serve with berries and whipped cream.

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