Orange And Raisin Scones Recipes

Steps:

• Preheat oven to 400 degrees F. In a large bowl stir in flour, baking powder, sugar, salt and orange zest. Combine 3/4 cup milk and juice of 1 orange. Mix in butter with fingertips until the consistency of course meal with a few slightly larger butter lumps. Stir in cranberries and milk and orange juice. On a floured surface, form into a ball and pat into an 8-inch circle, about ¾-inch thick. Brush top and sides with cream and sprinkle generously with raw sugar. Cut into 8 triangles (like you would a pie). Line a baking sheet with parchment paper. Bake for 12-15 minutes or until lightly golden. Resist eating these immediately and let them rest about 10 minutes to firm up.

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:

• Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and orange rind.
• Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky dough.
• Knead lightly then roll out on a lightly floured surface until 1.5cm (3/4 inch) thick. Stamp out circles using a plain round biscuit cutter.
• Transfer to a lightly greased baking sheet. Reknead the trimmings and continue rolling and stamping out until you have made 9 scones.
• Brush the tops with the reserved egg and bake in a preheated oven, 200C (400F), Gas Mark 6, for 10-12 minutes until well risen and the tops are golden. Leave to cool on the baking sheet.

Steps:

• Sift dry ingredients, cut in butter with pastry cutter or two knives.
• In a small bowl mix egg slightly and then add orange juice.
• Make a well in center of flour mixture and add liquid ingredients.
• Stir lightly, add raisins and mix just until raisins are incorporated .
• This will be quite sticky, turn out onto well floured surface.
• Split in half.
• You can use a cookie sheet now and with well floured hands push each into a circle about 6-8 inches, they should be about 1/2 inch thick.
• Cut into 8 triangular pieces but do not separate.
• Bake at 425°-450° for 10-15 minutes.
• Remove from oven when they are a nice golden color.

Steps:

• Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
• Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
• Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
• Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
• Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
• Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

Steps:

• Preheat the oven to 425degrees.
• Grease and flour a large baking sheet.
• Combine the dry ingredients in a large mixing bowl.
• Add the butter and cut in until the mixture resembles fine bread crumbs. (I prefer to freeze my butter and grate it into the dry ingredients).
• Add the orange rind and raisins.
• Ggradually stir in the buttermilk to form a soft dough.
• Roll out the dough on a floured surface to a thickness of about ¾ inch.
• Stamp out circles of dough with a plain cookie cutter.
• Place the dough circles on the prepared baking dish and brush the top with milk.
• bake for 12-15 minutes, until golden.
• Serve hot or warm with butter or whipped cream, and jam or honey.