Orange Scented Scones Recipes
ORANGE SCONES WITH ORANGE GLAZE
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
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
ORANGE CHOCOLATE CHIP SCONES
My family asks for these scones all the time, but I like to save this special treat just for celebrations. It makes them feel extra-special that way. -Leslie Parker, Avoca, Iowa
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In another bowl, mix milk, orange zest and extract until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half. Pat each portion into an 8-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet., In a small bowl, mix sugar and cinnamon. Lightly brush scones with cream; sprinkle with cinnamon-sugar mixture. Bake 15-17 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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- Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.
- In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
- In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed. Pour in flour mixture and toss to combine. Grate frozen butter into mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Gently stir in sour cream mixture until just about combined. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
- Place dough on a lightly floured surface and lightly pat into an 8" circle about 3/4" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet. You can arrange them in two rows, 4 in each row, or arrange them in a circle shape - leaving about 1" between each one.
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- Make a well in the centre and pour in the buttermilk and milk. Use a round-bladed knife to stir everything together to make a rough dough. Bring it together with your hands then tip it gently on to a board and knead it lightly and quickly until the dough is smooth.
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- Place the oven rack in the center of the oven. Preheat the oven to 450°. Line a half sheet pan with parchment paper and set aside.
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- Use a pastry blender (or two knives) to cut the butter into the flour -- breaking it up evenly into the flour. Use a spoon to create a well in the center of the flour mixture.
- Whisk the buttermilk and egg together in a small bowl and pour the mixture into the center of the well. Use a wooden spoon to stir the dough until it just starts to come together. Knead the dough about 4 times together into a ball -- but don't overwork the dough -- you want to have bits of whole butter scattered throughout to give your scones lift.
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- Chop the cold butter into cubes. Add it to the dry ingredients and use a pastry cutter to cut the butter into pea-sized crumbs, ensuring the pieces stay cold and don’t melt into the flour. You could also grate the cold butter instead of chopping it into pieces, but a pastry cutter is still handy to break up the grated butter further.
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