Juicer Orange Pulp Scones Recipe 385

Steps:

• Beat together eggs, sugar, oil, and vanilla until well blended. Then fold in orange pulp. Sift together flour, baking powder, baking soda, and salt. Then, slowly, add to orange mixture and blend well. Then fold in cranberries, if you so desire. Honestly, I just hand mixed it all together in one bowl, washed off all the sticky stuff from hands and THEN formed them. Shape roughly into whatever scone shape you prefer. Scones require a lack of perfection to be right. Set oven to 350 degrees fahrenheit and bake for 20 minutes or so.

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.

Steps:

• Equipment needed: Baking sheet with either parchment paper of Silpat Silicone Mat Box grater or food processor, with grating disk (or pastry cutter) Cooling rack Preheat the oven to 400°F For the dry ingredients: Add the flour, sugar, poppy seeds and salt* (*if using unsalted butter), baking powder, baking soda and lemon zest-- whisk together and set aside. FOR THE BUTTER: The easiest way to blend the butter with the dry ingredients is to grate it. You can cut it, but by grating the butter, you can easily combine the dough to be coarse crumbs with your fingers. Add the grated frozen butter to the dry mixture and gentle work with your hands (or two forks) until it resemble coarse crumbs. You do NOT want to overwork the dough-- you want bits of butter, which will create steam as the scones bake. That's how you get tender scones. For the wet ingredients: Whisk together the buttermilk, egg and optional lemon oil*. Pour over the dry ingredients, and using two forks (I use a flat beater whisk), combine the ingredients until it is wet. You want a "shaggy" dough, but not super wet. Lightly dust a surface (flouring parchment paper or a silicone mat works great), gently press the dough together until it "sticks". Do not KNEAD the dough! Just press and begin shaping the dough. You can create an 8" circle, and then cut it into wedges. Or, shape the dough into a spare and cut in half, into smaller wedges. You can even use a biscuit cutter and shape them into round shapes-- whatever suits your fancy. Place the scones, evenly, on the baking sheet. Freeze the scones for at least 15 minutes, before baking, which will help them puff up as the frozen butter bits will create more steam. Bake for 12 to 15 minutes, until golden brown. GLAZE: Sift the powdered sugar (so you won't end up with lumps in your glaze) Whisk the cream and lemon juice into the powdered sugar. Add less liquid if you prefer a thicker glaze...more of a frosting. I prefer my glaze to be thinner, so that I can just spoon it over the scones. If you spoon the glaze over the scones, while still very warm, it will leave a clear glaze. Otherwise, allow the scones to cool, and then spoon on the glaze, and it will remain thicker. TIP: Balance a cooling rack over your kitchen sink, the glaze can simply be washed away, and you don't have to waste parchment paper or wash the baking rack! Genius! By the way, I froze half of my second batch of scones. The following Saturday, I took them from the freezer into a 400°F oven, and they turned out perfectly! This is a great tip for planning ahead-- or, in my case, not being tempted to eat all of them at once.