Best 20 Orange Scones Recipes

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Are you craving a delicious and flavorful treat that combines the zesty tang of oranges with the comforting warmth of freshly baked scones? Look no further! Orange scones are a delightful pastry that offers a perfect balance of sweet and citrusy notes. Their tender and crumbly texture melts in your mouth, while the burst of orange flavor awakens your senses. Whether you're looking for a delightful breakfast treat, an afternoon snack, or a sweet ending to a special meal, orange scones are sure to satisfy your cravings. In this article, we'll share with you some of the best recipes for creating mouthwatering orange scones that will tantalize your taste buds and leave you wanting more. So, get ready to embark on a culinary adventure as we explore the world of orange scones!

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

These moist, tender, and flavorful cranberry-orange scones are a great start to the day!

Provided by Michelle Hoile

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups unbleached all-purpose flour
½ cup cold, unsalted butter, cut into pieces
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 large orange, zested and juiced, divided
1 cup dried cranberries, or more to taste
1 cup buttermilk
1 cup powdered sugar, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
  • Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
  • Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g

ORANGE SCONES WITH ORANGE GLAZE



Orange Scones with Orange Glaze image

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

cooking spray
1 ⅓ cups all-purpose flour
2 tablespoons white sugar, divided
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ stick cold unsalted butter, cubed
2 ½ tablespoons orange zest
6 tablespoons orange juice
1 medium egg
1 ½ tablespoons white vinegar
1 tablespoon milk, or as needed
½ cup confectioners' sugar
2 tablespoons confectioners' sugar
4 teaspoons orange juice
1 tablespoon orange zest

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

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

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

Categories     Breakfast     Brunch

Time 35m

Yield 10 scones.

Number Of Ingredients 18

2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange zest
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 large egg, room temperature
1 tablespoon 2% milk
GLAZE (optional):
1/2 cup confectioners' sugar
1 tablespoon orange juice
ORANGE BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade

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.

CRANBERRY ORANGE SCONES (BAREFOOT CONTESSA) INA GARTEN



Cranberry Orange Scones (Barefoot Contessa) Ina Garten image

Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.

Provided by cookiedog

Categories     Scones

Time 50m

Yield 14-16 scones, 14-16 serving(s)

Number Of Ingredients 16

4 cups all-purpose flour, plus
1/4 cup all-purpose flour
1/4 cup sugar, plus
additional sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg, beaten with
2 tablespoons water or 2 tablespoons milk
1/2 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
4 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Nutrition Facts : Calories 440.9, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 443.1, Carbohydrate 40.1, Fiber 1.4, Sugar 9.6, Protein 7

ORANGE CRANBERRY SCONES



Orange Cranberry Scones image

I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter.

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 12

1-1/2 cups butter, softened
1/2 cup fresh or frozen cranberries
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange zest
SCONES:
2-1/2 cups all-purpose flour
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk

Steps:

  • In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange zest; mix well. Cover and refrigerate for at least 1 hour. , Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

Nutrition Facts : Calories 342 calories, Fat 26g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 375mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!

Provided by Ina Garten

Time 55m

Yield 14 to 16 scones

Number Of Ingredients 12

4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 teaspoons grated orange zest (2 oranges)
3/4 pound (3 sticks) cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup (1/2 pint) cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water, for egg wash
1/2 cup plus 2 tablespoons confectioners' sugar
4 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
  • Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
  • Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

A quick and easy Cranberry-Orange Scones recipe

Categories     Bread     Milk/Cream     Citrus     Fruit     Breakfast     Bake     Vegetarian     Kid-Friendly     Cranberry     Orange     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 9

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk

Steps:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

CRANBERRY-ORANGE SCONES WITH WALNUTS



Cranberry-Orange Scones with Walnuts image

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

2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon grated orange zest
5 ½ tablespoons cold unsalted butter, cut into chunks
½ cup sweetened dried cranberries
⅓ cup chopped walnuts
½ cup heavy cream
1 large egg, beaten
2 tablespoons heavy cream
½ cup confectioners' sugar
2 teaspoons orange juice
3 drops orange extract

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

BLUEBERRY ORANGE SCONES



Blueberry Orange Scones image

Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange zest
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup cold butter
1/2 cup buttermilk
1/4 cup orange juice
1/2 cup fresh or frozen unsweetened blueberries

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Make and share this Cranberry Orange Scones recipe from Food.com.

Provided by PalatablePastime

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/2 cup dried cranberries
2 teaspoons grated orange rind
1/2 cup buttermilk
1 egg
1 cup powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
  • Stir in cranberries and orange peel.
  • In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
  • On a floured board, knead gently a few times, but not too much.
  • Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
  • Bake at 400 degrees F.
  • for 15-25 minutes or until light golden.
  • Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
  • Separate scones and serve warm.

ORANGE GINGER SCONES



Orange Ginger Scones image

A sprinkling of sugar tops off these tender treats with a touch of sweetness. I like to serve them hot with butter and jam.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
4 tablespoons sugar, divided
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup sour cream
1 large egg
1-1/2 teaspoons grated orange zest

Steps:

  • In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 196 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT-ORANGE CREAM SCONES



Apricot-Orange Cream Scones image

These versatile scones, containing no egg, can be mixed, baked and ready to enjoy in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
3 tablespoons granulated sugar
3 teaspoons baking powder
2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup white vanilla baking chips
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons orange juice

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
  • On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
  • Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Scone, Sodium 250 mg, Sugar 23 g, TransFat 0 g

CANDIED ORANGE AND GOLDEN RAISIN SCONES



Candied Orange and Golden Raisin Scones image

These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time P1DT50m

Yield Makes 16

Number Of Ingredients 13

1/2 cup diced candied orange peel
1/2 cup golden raisins
1 teaspoon finely grated orange zest
1/4 cup Grand Marnier or other orange-flavored liqueur
2 cups cake flour (not self-rising), sifted
1 1/2 cups all-purpose flour, plus more for rolling
1 stick cold unsalted butter, cut into small pieces
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 2 teaspoons baking powder
Coarse salt
1 cup cold heavy cream
1 large whole egg plus 1 large egg, separated
Fine sanding sugar, for sprinkling

Steps:

  • Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
  • Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
  • Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
  • Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
  • Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
  • Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

BERRY SCONES WITH ORANGE HONEY BUTTER



Berry Scones with Orange Honey Butter image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 6 large scones

Number Of Ingredients 12

1 quart heavy cream
Zest of 1 orange
1/2 cup honey
Pinch salt
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried
3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones

Steps:

  • You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
  • In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
  • For the scones:
  • Preheat oven to 400 degrees F.
  • In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
  • Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
  • Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
  • Serve warm with the Orange Honey Butter.

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Sweet orange and tart cranberry make the perfect flavor combo in these golden brown scones.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 27m

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 orange, zested
6 tablespoons unsalted butter, chilled
⅔ cup Original Unsweetened Almond Breeze Almondmilk
1 orange, juiced
1 cup fresh or frozen cranberries

Steps:

  • Preheat oven to 425 degrees F.
  • In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
  • On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 34.1 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 284.1 mg, Sugar 7.9 g

ORANGE CHOCOLATE CHIP SCONES



Orange Chocolate Chip Scones image

My family asks for these scones all the time, but I like to save this special treat just for celebrations. It makes them feel extra-special that way. -Leslie Parker, Avoca, Iowa

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 13

3 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold butter, cubed
1 cup semisweet chocolate chips
1 cup buttermilk
4 teaspoons grated orange zest
1 teaspoon orange extract
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 tablespoon heavy whipping cream

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In another bowl, mix milk, orange zest and extract until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half. Pat each portion into an 8-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet., In a small bowl, mix sugar and cinnamon. Lightly brush scones with cream; sprinkle with cinnamon-sugar mixture. Bake 15-17 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY ORANGE WHEAT SCONES



Cranberry Orange Wheat Scones image

These scones are a delicious and nutritious snack that is wonderful when warm with some butter. They are also good for freezing, on the go eating and they'll be sure to please guests who stop by. Yummy!

Provided by 24Twists

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 15

Number Of Ingredients 12

2 ⅓ cups whole wheat flour
½ cup wheat germ
¼ cup packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup shortening
1 cup sweetened dried cranberries (i.e. Craisins®)
2 tablespoons grated orange zest
1 egg
¾ cup milk
¼ cup orange juice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
  • Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 27.4 g, Cholesterol 13.4 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 297.2 mg, Sugar 10.9 g

GINGER ORANGE MARMALADE SCONES!



Ginger Orange Marmalade Scones! image

Yummy in your tummy! A subtle taste of ginger combined with orange marmalade. What's not to like? All wrapped up in a mouth-watering melt-in-your mouth scone!

Provided by cfletcher

Categories     Scones

Time 18m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, chilled cut into pieces
1/2 teaspoon ginger (or more for a more gingery taste)
1/4 cup orange marmalade (chunky kind with bits of orange peel)
1 egg
1/4 cup milk
sugar

Steps:

  • Heat oven to 400°F.
  • Mix flour, sugar, baking powder, salt and ginger together.
  • Add the egg, marmalade and mix.
  • Add in the butter and use a fork or pastry cutter to blend into mixture until it is crumbly.
  • Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can roll it out.
  • Place dough on a board and gently bring it together.
  • Divide into half.
  • Press down on each half until a circle is made. Repeat with the other half.
  • Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
  • Sprinkle a little sugar on each scone.
  • Bake for 10 minutes or until golden brown.

ORANGE-CURRANT SCONES



Orange-Currant Scones image

The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.

Provided by Julia Moskin

Categories     breakfast, quick, side dish

Time 30m

Yield 8 to 12 scones

Number Of Ingredients 10

3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Freshly grated zest of 1 orange or tangerine
1/4 pound (1 stick) cold unsalted butter, cubed
1 large egg, lightly beaten
1 cup heavy cream
1 cup currants, or use raisins, dried cranberries or small chunks of other dried fruit
Egg wash (2 large eggs beaten with 1 tablespoon water)
2 tablespoons brown sugar, for sprinkling (optional)

Steps:

  • Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
  • Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
  • Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
  • Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
  • Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

CHOCOLATE-ORANGE SCONES



Chocolate-Orange Scones image

Yes, you can make scones! Pancake mix is the key to this light and fluffy quick bread that kids will love! "These are great with a cup of coffee, milk or herbal tea." Margaret Wilson - Sun City, California

Provided by Taste of Home

Time 25m

Yield 8 scones.

Number Of Ingredients 4

1-1/2 cups complete buttermilk pancake mix
3/4 cup heavy whipping cream
2 to 3 teaspoons grated orange zest
2 milk chocolate candy bars (1.55 ounces each), chopped

Steps:

  • Preheat oven to 400°. In a small bowl, combine pancake mix, cream and orange zest. Turn onto a lightly floured surface; knead 6 times. Knead in chocolate., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake 9-11 minutes or until lightly browned. Serve warm.

Nutrition Facts :

Tips:

  • Use high-quality ingredients. This means using fresh fruit, real butter, and unbleached flour. The better the ingredients, the better the scones will be.
  • Follow the recipe carefully. Scones are a delicate pastry, and it's important to follow the recipe carefully in order to get the perfect results.
  • Don't overmix the dough. Overmixing the dough will make the scones tough. Mix the dough just until it comes together.
  • Roll the dough out evenly. This will help the scones to bake evenly.
  • Bake the scones in a hot oven. This will help them to rise quickly and evenly.
  • Don't overbake the scones. Overbaking the scones will make them dry and crumbly. Bake them just until they are golden brown.

Conclusion:

Orange scones are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They are perfect for a special occasion or a simple weekday meal. With a few simple tips, you can make perfect orange scones every time.

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