Best 7 Fennel And Orange Scones Recipes

ORANGE SCONES WITH ORANGE GLAZE

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.

ORANGE AND FENNEL SALAD

Steps:

• Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

ORANGE-BRAISED FENNEL

Steps:

• With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
• Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

FENNEL SEED SCONES

Steps:

• Preheat oven to 180 C.
• Place flours, baking powder and salt in large bowl.
• Make a well in the centre.
• Gradually add fluids and mix till soft dough forms.
• Turn dough onto floured surface, knead till smooth and elastic.
• Press dough out till 2 inches thick, cut into 6 rounds.
• Place on greased baking tray, srinkle fennel on top.
• Bake 15 minutes or till golden.

ROASTED FENNEL AND ORANGE SALAD

Steps:

• Preheat the oven to 400 degrees F. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into 6 wedges, place in a baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake 40-45 minutes or until the fennel is tender and slightly caramelized. Turn once or twice during cooking. Allow to cool.
• Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do all the segments on both. Squeeze out any juice remaining in the membranes.
• Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pout on half the dressing and add half the mint. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.

FENNEL SOUP WITH ORANGE CRèME FRAîCHE AND CROUTONS

Steps:

• Preheat oven to 375°F with rack in middle.
• Wash leek , then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
• Meanwhile, peel potato and cut into 1/2-inch pieces.
• Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
• Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.
• Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest.
• Serve soup with orange crème fraîche and croutons.

FENNEL AND GOLDEN-RAISIN SCONES

Steps:

• Line a baking sheet with parchment paper; set aside. Place fennel seeds in a spice grinder, and pulse until coarsely ground, 10 times; set aside. (Alternatively, crush the seeds using a mortar and pestle.) In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt to combine. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs, with a few larger clumps remaining.
• Add the raisins and reserved fennel seeds,1/2 cup olive oil, and the cream; stir until the dough just comes together. If the dough is too dry, add more cream, 1 tablespoon at a time. Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a round about 1 1/2 inches thick.
• Using a floured 2 3/4-inch cookie cutter, cut out as many rounds as possible, dipping the cutter in flour each time; place on the prepared baking sheet about 2 inches apart. Gently pat the scraps together, and continue cutting out rounds. Cover with plastic wrap and freeze until the dough is very firm, at least 2 hours or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
• Preheat the oven to 350°F. Whisk together the egg and the remaining tablespoon olive oil; brush over the tops of the rounds, then sprinkle with fennel seeds. Bake, rotating the sheet halfway through, until the tops of the scones are golden and flecked with brown spots, 20 to 25 minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.