Triple Sec Cream Scones Recipes

TRIPLE SEC CREAM SCONES

The orange flavored raisins make these so good. Make sure to soak them at least 15 minutes! EDIT: I tried these with cranberries and they do not work as well as the raisins. I would imagine any dried fruit would work best, since letting it soak in liquid (triple sec) reconstitutes its moisture, whereas cranberries will not absorb as much liquid. Hope that helps!

Provided by heidi

Categories Scones

Time 40m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 9

Triple Sec Cream Scones image

Steps:

Soak the raisins in liqueur for at least 15 minutes ahead of time. (add more triple sec if it doesn't cover the raisins).
Preheat oven to 425°F.
Combine dry ingredients and cut in the butter with a pastry blender until it resembles course meal.
Drain the liqueur from the raisins.
Mix the eggs, cream, and raisins.
Add the egg mixture to the flour mixture, stirring just until a dough forms.
Turn the dough on to a floured board and knead LIGHTLY for one minute (don't overwork the dough).
Pat the dough into a 3/4 inch thick round. Cut into 8 wedges and place on a lightly greased cookie sheet.
Bake for 15 minutes until golden.

Nutrition Facts : Calories 293.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 96.2, Sodium 249.6, Carbohydrate 33.4, Fiber 1.2, Sugar 7.1, Protein 5.5

Ingredients

1/2 cup raisins (or other dried fruit) or 1/2 cup cranberries (see edit above)
1/4 cup triple sec or 1/4 cup orange-flavored liqueur
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons butter, cubed
2 eggs, beaten
1/2 cup heavy cream, cold

CREAM SCONES

Scones are a kind of sweet biscuit. They are very common in the United Kingdom. Here is a pretty good recipe that I made after a lot of trial and error. These are quite easy. You can add a bit more sugar if you want. These taste awesome with grape or blackberry jelly!

Provided by MirrorMask

Categories Bread Quick Bread Recipes Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Cream Scones image

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
Bake in the preheated oven until lightly browned, 10 to 13 minutes.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 52.4 g, Cholesterol 68.7 mg, Fat 22 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 13.6 g, Sodium 673.9 mg, Sugar 2.8 g

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
⅓ cup butter, melted
¾ cup heavy whipping cream
¼ cup milk

CLASSIC CREAM SCONES

Being a vintage cookbook collector is a bit like any hobby--it starts off reasonable, maybe one book here or there, on a topic of interest. But a few years in, it's obvious that your hobby is a bit more of an obsession. I have run out of shelf space, my husband has ineffectively put a moratorium on any new old books, and I have an arcane organizational system, based on regional cuisine. I'm officially hooked. The books by Louis P. De Gouy make up a substantial percentage of shelf space, and with good reason--they're brilliant. Written with the passion and love of a true nerd, it's obvious that De Gouy enjoys eating as much as cooking. One recipe has always eluded me: perfect scones. I grew up eating Australian-style scones (my mom and nana are both Aussies), which are quite different from their American cousins. American scones (rhymes with "owns") are basically muffin tops. Sweet with a nice crumbly texture. Australian scones (rhymes with "hans") are barely sweet (that's what the jam is for!) with a delicate, ephemeral texture. I had a very specific flavor and texture in mind, but could never quite get it right. One day I was flipping through my vintage cookbook collection and came across De Gouy's scone section in "The Bread Tray." My eyes immediately went to "Cream Scones II." Rich and with only a few teaspoons of sugar, these seemed like just the thing. I made some adjustments to lighten the texture, and here we have a perfect Aussie scone. Make sure to have several jars of your favorite jam ready--an entire plate will easily disappear. They're remarkable easy to freeze too (I freeze the cut-out dough for on demand scones)!

Provided by Claire Thomas : Food Network

Categories dessert

Time 35m

Yield 8 scones

Number Of Ingredients 8

Classic Cream Scones image

Steps:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Sift together the flour, sugar, baking soda, cream of tartar and salt in a large bowl. Cut the butter into the dry mixture using a pastry cutter (or very quickly with your fingertips). Add the cream and the eggs, stirring together into a dough.
Turn the dough out onto a lightly floured surface and pat into an 8- to 9-inch-wide, 1/2-inch-thick circle. Cut into 8 triangles. Spread the triangles across the tray. Bake until toasted on the bottom and lightly golden on top, 15 to 20 minutes.

Ingredients

2 cups all-purpose flour, plus more for the surface
1 tablespoon granulated sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cold and cubed
1/2 cup heavy cream
2 large eggs, well beaten

CREAM SCONES

Provided by Molly O'Neill

Categories brunch, side dish

Time 30m

Yield 8 large scones

Number Of Ingredients 5

Cream Scones image

Steps:

Preheat the oven to 400 degrees and position a rack in the top third of the oven. Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center of this mixture, add 1 1/4 cups of cream and stir the dry ingredients into the wet ingredients with a fork. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more cream, a tablespoon at a time, if the dough seems too dry.
Use a large serving spoon or cup measure to drop the batter onto an ungreased baking sheet, allowing at least 2 inches between each scone. Brush the top of each with heavy cream and bake until golden, about 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 191 milligrams, Sugar 10 grams

Ingredients

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 to 1 1/2 cups heavy cream, plus more for brushing the scones

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

Triple Citrus Scones image

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.

Ingredients

2-1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
4 teaspoons grated orange zest
2 teaspoons grated lemon zest
1-1/2 teaspoons grated lime zest
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed
1 large egg, room temperature
1/4 cup orange juice
1/4 cup buttermilk
1 tablespoon butter, melted
GLAZE:
1/4 cup confectioners' sugar
1-1/2 teaspoons grated lime zest
1 tablespoon lime juice
1 tablespoon orange juice

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Triple Sec Cream Scones Recipes

TRIPLE SEC CREAM SCONES

CREAM SCONES

Scones are a kind of sweet biscuit. They are very common in the United Kingdom. Here is a pretty good recipe that I made after a lot of trial and error. These are quite easy. You can add a bit more sugar if you want. These taste awesome with grape or blackberry jelly!

CLASSIC CREAM SCONES

CREAM SCONES

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

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