Orange Yogurt Scones Recipes

QUICK YOGURT SCONES

Steps:

• Preheat oven to 400 degrees. Grease a large baking sheet.
• Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
• In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
• Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.

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.

EASY AND DELICIOUS ORANGE SCONES

Steps:

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
• In a small bowl, whisk the egg and sour cream together.
• Pour sugar in another small bowl and press the orange zest into the sugar until combined. Once combined, add the sugar mixture to the flour mixture and mix.
• Add the frozen butter and cut it in with a pastry cutter or fork. Work it in well or until the mixture is pea-sized.
• Stir in the egg/sour cream mixture with a wooden spoon or with your hands until thoroughly combined and it forms into a ball.
• Divide the dough in half. Place balls on lightly floured surface and roll or pat them into a 6-inch circle. Don't roll it too thin or they will dry out. Cut each circle into 6-8 wedges. We prefer 6 wedges so we can have bigger scones.
• Put scones on a parchment lined baking sheet. Keep the scones from touching as they will grow in the oven. Bake for 13-15 minutes, or until golden brown.
• While the scones bake, make the glaze.
• Melt the butter in a saucepan.
• Mix the powdered sugar, orange juice, melted butter, and vanilla together.
• Add more powdered sugar or milk to create the consistency you want. If it's too thin, add some powdered sugar. If it's too thick, add milk (one tablespoon at a time) until it's the consistency you are looking for.

ORANGE COCONUT SCONES

Steps:

• Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Cut in the butter until crumbly.
• Mix the yogurt, egg, and orange zest and add to the dry ingredients. Mix lightly till just combined.
• Pat dough out on a lightly floured surface into an 8-10″ circle. Cut into 6 wedges.
• Place scones about an inch apart on baking sheet lined with silpat or sprayed with non-stick spray.
• Bake at 400° for 13-15 minutes or till lightly browned.
• For glaze: Mix powdered sugar, orange juice, and zest till smooth. Drizzle over warm scones and sprinkle with toasted coconut.

ORANGE YOGURT SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and peel; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
• Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

ORANGE YOGURT SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and zest; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.