TRIPLE CITRUS SCONES
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.
Nutrition Facts : Calories 281 calories, Fat 11g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 403mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE FRUIT SCONES
This is a favorite recipe for a Mother's Day Treat or any special breakfast, brunch or girl's get together over coffee!
Provided by mary Armstrong
Categories Other Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- 1. Add butter, apricots and craisins; mix until butter is pea-sized. Use fingers to work butter into dry mixture.
- 2. In separate bowl, combine egg and egg white, buttermilk and orange rind. Add this liquid to dry ingredients and mix it just until it comes together.
- 3. Using your hands knead several times (6-8) in bowl, then place dough on lightly floured board.
- 4. Form dough into a 12 x 6 inch rectangle. Cut into 12 triangular pieces. At this point you may sprinkle coarse sugar granules on top.
- 5. Bake on cookie sheet at 350 degrees for 13-16 minutes or until lightly browned. You may use a powdered sugar glaze drizzled over the warm tops.
FRUIT SCONES
Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium
TRIPLE-FRUIT SCONES
An Irish recipe adapted from Cooking Light! Posted for the Zaar World Tour. Great for breakfast, lunch, or dessert!
Provided by Sharon123
Categories Scones
Time 30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Lightly spoon flour, wheat germ and bran into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal(I usually do this with my fingers).
- Stir in apricots and cranberries.
- Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle.
- Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper.
- Cut each square into 2 triangles; place on a baking sheet coated with cooking spray.
- Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm. Enjoy!
Nutrition Facts : Calories 162.3, Fat 5.1, SaturatedFat 1, Cholesterol 13.7, Sodium 216.7, Carbohydrate 26.1, Fiber 1.4, Sugar 8.8, Protein 3.7
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