Orange Cranberry Cream Scones Recipes

CRANBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

CRANBERRY ORANGE SCONES

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.

ORANGE-CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
• In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
• Cut in butter until mixture resembles coarse crumbs, then stir in Mandarin oranges & cranberries.
• In another bowl, mix sour cream, egg, orange juice & vanilla, beating until smooth.
• Stir this sour cream mixture into the flour mixture until well mixed.
• Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.
• Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.
• Cool 5 minutes in pan, then remove from pan & cut into wedges.
• Best served warm, but any leftovers should be refrigerated.

ORANGE-CRANBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.
• Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
• Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.
• Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.
• Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.
• While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.
• Frost the scones and serve warm.