CRANBERRY-ORANGE SCONES WITH WALNUTS
The cranberry, orange, and walnut combination is perfect for Christmas morning. These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea or mulled cider.
Provided by Jeannette
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
- Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
- Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
- Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 30.6 g, Cholesterol 46.5 mg, Fat 12.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.6 g, Sodium 326.3 mg, Sugar 13.5 g
CRANBERRY ORANGE SCONES
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. -Karen McBride, Indianapolis, Indiana
Provided by Taste of Home
Time 35m
Yield 10 scones.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
Nutrition Facts : Calories 331 calories, Fat 17g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 396mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE SCONES WITH ORANGE GLAZE
Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.
Provided by erika925925
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 31 g, Cholesterol 38.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 177.6 mg, Sugar 14 g
ORANGE WALNUT SCONES
Make and share this Orange Walnut Scones recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Combine dry ingredients.
- Add the butter, orange zest, milk, egg, and yogurt and mix until just combined.
- Fold in nuts. The batter should be a bit dry, but if it is too dry add a splash of milk.
- Turn out onto a lightly greased board and knead for 1 minute.
- Roll dout to 3/4 inch thick and cut in wedges.
- Sprinkle with raw sugar and place on a baking sheet.
- Bake 20 minutes or until golden brown.
Nutrition Facts : Calories 457.3, Fat 24.3, SaturatedFat 11.5, Cholesterol 77.2, Sodium 904.3, Carbohydrate 53, Fiber 1.9, Sugar 18.6, Protein 8.4
CINNAMON WALNUT SCONES
Lovely scones that I personaly make with Splenda replacing the sugar and 1 tsp of cinnamon They look most inviting with a fanned strawberry on top for garnish,
Provided by Annacia
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
- Combine eggs and cream, stir into dry ingredients just until moistened.
- Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
- Cut tino 8 wedges.
- Separate wedges, place on a greased baking sheet.
- Brush top with buttermilk and let rest 15 minutes.
- Bake at 400 degrees for 14-16 minutes, or until golden brown.
More about "orange walnut scones recipes"
ORANGE WALNUT WHOLE WHEAT SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (10)Total Time 46 minsServings 12Calories 290 per serving
- Preheat the oven to 350°F. Place the walnut pieces on a dry sheet pan and toast in the oven until lightly browned and fragrant. Set aside to cool., Place the flour, brown sugar, baking powder, and baking soda in a large bowl. Whisk well to combine., Add the walnut pieces and candied orange peel to the dry ingredients and toss to coat., Cut the cold butter into small pieces and add to the bowl. Toss to coat the butter pieces. Working quickly, press the pieces of butter between your fingers to create "leaves" of butter. These leaves will create a lovely flakiness in the scones., In a measuring cup combine the buttermilk, egg and flavorings. Lightly beat with a fork to break up the egg. Pour the liquid all at once into the dry ingredients. Mix gently just until well combined. Over-mixing will result in tough scones.
- The dough will be quite wet at this point. Cover the bowl with plastic wrap and refrigerate for 15 minutes. This rest will give the whole wheat flour time to hydrate and absorb the liquid without adding more flour.
- Remove the scone dough from the fridge and drop by using a 1/4 cup measure onto a greased or parchment lined baking sheet. Leave at least 2 inches between scones as they will spread a bit. Bake for 16-18 minutes or until lightly browned. Remove the pan to a cooling rack to cool while you make the glaze.
- Combine the confectioner's sugar, heavy cream and 2 to 3 drops of Fiori di Sicilia until smooth. Add more cream if needed to make a spreadable consistency. Spread the glaze over the slightly warm scones and serve.
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