Orange Pecan Scones South Beach Recipes

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1/2 cup sugar and the orange peel. Cut in butter, using pastry blender or fork, until crumbly. Add buttermilk, orange juice, pecans and vanilla; stir just until dry ingredients are moistened.
• Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. On ungreased large cookie sheet, roll or pat each half into 7-inch round. Cut each round into 8 wedges but do not separate wedges; sprinkle with sugar.
• Bake 12 to 14 minutes or until golden brown. Carefully separate wedges. Serve warm.

Steps:

• Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
• Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
• Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
• VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.

Steps:

• Heat oven to 400.
• Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp.
• Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar.
• Bake at 400 for 20 minutes, until lightly browned.

Steps:

• Preheat oven to 350ºF (180ºC). Line a 12 x 18" (30 x 45 cm) baking sheet with parchment paper.
• Place the butter, both flours, sugar, salt, baking powder and baking soda into the bowl of a food processor (or use a pastry blender). Process until the mixture is very fine. Transfer to a large bowl and add the pecans and dates. Pour the cream and vanilla over the top. Mix with a fork until a crumbly dough forms.
• Turn onto a work surface. Press the mixture together very lightly - it should be fairly dry. Cut into twelve 2 1/2" rounds (7 cm) or eighteen 1 1/2" rounds (4 cm). Place on the prepared pan. Brush with cream and sprinkle with sugar.
• Bake for 20 to 25 minutes until golden. Serve warm. Best served the day they are made.