OMG….this is my new favorite scone – orange-cranberry. The flavor of these scones is so incredible….delightfully orange, but not over-powering and the slight tartness/chewiness of the cranberries….OMG…just let me say, Yum!
These orange-cranberry scones are SO DAMN GOOD and truly look and taste like they came from a first class bakery. I originally got the recipe from a poster on the Tasty Kitchen blog site (Godchild of The Pioneer Woman blog). The only change I made was to totally cover the top of the scones with large-granule decorating sugar. I mean encrusted them! I adore a crunchy, sweet top on a scone plus...it’s makes them so pretty! They actually sparkle! I made these scones for the first time for Father’s Day this past June. But because the hubs isn’t 100% a ‘sweets’ kinda guy, I also made these….
Bacon-Cheddar-Onion Scones!
These were also super good…and especially nice with coffee if you happen to drink your java kinda sweet (I use ½ packet of Spenda and a little fat free hazelnut creamer). I’ve come to find that I’m not a huge fan of the ‘sweet food/sweet coffee combo’. I once had a pumpkin scone with a pumpkin latte from Starbucks and afterward I thought I’d die – like, for reals! Anyway….
This recipe originally came from Ina Garten – her Cheddar Dill scones. But I changed it up by omitting the dill (I like dill, but wasn’t nuts about it being in a breakfast scone) and adding cooked, chopped bacon and sliced green onions. These were savory and bacony – really good. But where I could eat one after another of the orange-cranberry (not that I did!)…these scones…no way. They’re more like a little meal in one flaky – yet slightly heavy and very filling – triangle. Eating two of these would be like eating two omelets – and that’d be crazy! ;-)
Both of these scones are super easy to make. And they’re so warm and homey…they’re perfect for a cozy, fall, weekend morning. Store leftovers in an airtight container or freezer-type bag so you can eat them throughout the week or take one to work each day for your morning break! They are Deeeeee-licious!
Ingredients:
Directions:
Bacon-Cheddar-Onion Scones!These were also super good…and especially nice with coffee if you happen to drink your java kinda sweet (I use ½ packet of Spenda and a little fat free hazelnut creamer). I’ve come to find that I’m not a huge fan of the ‘sweet food/sweet coffee combo’. I once had a pumpkin scone with a pumpkin latte from Starbucks and afterward I thought I’d die – like, for reals! Anyway….
This recipe originally came from Ina Garten – her Cheddar Dill scones. But I changed it up by omitting the dill (I like dill, but wasn’t nuts about it being in a breakfast scone) and adding cooked, chopped bacon and sliced green onions. These were savory and bacony – really good. But where I could eat one after another of the orange-cranberry (not that I did!)…these scones…no way. They’re more like a little meal in one flaky – yet slightly heavy and very filling – triangle. Eating two of these would be like eating two omelets – and that’d be crazy! ;-)Both of these scones are super easy to make. And they’re so warm and homey…they’re perfect for a cozy, fall, weekend morning. Store leftovers in an airtight container or freezer-type bag so you can eat them throughout the week or take one to work each day for your morning break! They are Deeeeee-licious!
Orange-Cranberry Scones
Ingredients:
2 cups All-purpose Flour
7 teaspoons Granulated Sugar
2 teaspoons Baking Powder
½ teaspoons Salt
⅓ teaspoons Baking Soda
1 Tablespoon Grated Orange Peel
⅓ cups Cold Butter
1 cup Dried Cranberries
¼ cups Orange Juice
¼ cup Half-and-Half Cream
1 whole Egg
1 Tablespoon Milk
¼ cup large-granule, decorator sugar
Glaze:
½ cup Powdered Sugar
1 Tablespoon Orange Juice
Directions:
Directions:
Sift together flour, 7 teaspoons sugar, baking powder, salt and baking soda. Stir in grated orange peel. Cut in butter until mixture resembles course crumbs; set aside. In a small bowl, combine dried cranberries, orange juice, cream and egg. Add to the flour mixture and stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8-inch circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with decorator sugar. Bake at 400 degrees for 12-15 minutes or until lightly browned.
Glaze:
Combine powdered sugar with 1 tablespoon orange juice. Brush glaze over scones and give one more dousing of decorator sugar if desired.
Bacon-Cheddar-Onion Scones
Ingredients:
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp cheddar cheese, grated
6 - 8 slices cooked, chopped bacon
1/3 cup sliced green onions
1 egg beaten with 1 tablespoon water or milk, for egg wash
Directions:
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in a large mixing bowl. Add the butter and, using a pastry blender or two forks, incorporate butter into flour mixture until butter is the size of small peas. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheddar, bacon and onions, and 1 tablespoon of flour and add them to the dough.. Mix until they are just incorporated. Do not over mix.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheese, bacon and onion are well distributed. Roll or pat the dough into a 3/4-inch thick disc. Cut into 6 or 8 ‘pie-wedge’ triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Combine 4 cups of flour, the baking powder, and salt in a large mixing bowl. Add the butter and, using a pastry blender or two forks, incorporate butter into flour mixture until butter is the size of small peas. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheddar, bacon and onions, and 1 tablespoon of flour and add them to the dough.. Mix until they are just incorporated. Do not over mix.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheese, bacon and onion are well distributed. Roll or pat the dough into a 3/4-inch thick disc. Cut into 6 or 8 ‘pie-wedge’ triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
No comments:
Post a Comment