Mean Chefs Orange Scones Recipes

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:

• 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.

Steps:

• Preheat oven to 180 C.
• Place flour, sugar and rind in a bowl, combine.
• Add butter and rub in with finger tips till like breadcrumbs.
• Stir through dates.
• Make a well in the centre and pour in milk.
• Using a knife,mix milk into flour until just combined.
• Put onto lightly floured board and gently bring the dough together.
• Roll out till 2mm thick, using cutter cut into 16 rounds.
• Place scones on baking tray.
• Brush with milk, sprinkle with raw sugar.
• Bake 20 minutes.
• Serve with butter.

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.