Best Orange Cream Scones Recipes

APRICOT-ORANGE CREAM SCONES

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.

ORANGE CRANBERRY CREAM SCONES

Steps:

• Preheat the oven to 350ºF.
• Combine the flour, baking powder, salt, 2 Tbs of sugar, cranberries, and orange zest together in a mixer fitted with a dough hook.
• Mix well until combined.
• While mixing on a low speed, slowly drizzle the cream in just until the mixture comes together into dough. **You may not use all of the cream.
• Roll dough out on a lightly floured surface to about 1/2" thickness and cut into rounds with a cookie cutter.
• Place the rounds on a sheet pan lined with parchment paper.
• Brush lightly with any remaining cream and sprinkle with remaining Tbs of sugar.
• Bake until lightly golden about 12-20 min depending on the size of the rounds.

APRICOT ORANGE CREAM SCONES

Steps:

• Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
• Add apricots and white baking chips; mix well.
• 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 a 6 inch round; cut each round into four wedges.
• PLace two inches apart on the cookie sheet.
• Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
• Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
• Drizzle icing over warm scones; serve warm.

CHOCOLATE-DRIZZLED CHOCOLATE SCONES WITH CHOCOLATE-AND-ORANGE-SPECKLED CLOTTED CREAM AND ORANGE MARMALADE

Steps:

• For the clotted cream: Put the clotted cream in a medium bowl and stir in the grated chocolate and orange zest. Cover and refrigerate for at least 30 minutes.
• For the scones: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the cream, vanilla and egg in a small bowl until smooth.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder and salt. Cut the butter into the dry mixture until it resembles coarse meal. Add the wet ingredients and two-thirds (4 ounces) of the chopped chocolate, and gently mix until a dough just comes together. Transfer the dough to a lightly floured work surface and knead a few times until smooth. Shape into an 8-inch square, about 1 1/2-inches thick, and then cut into 9 equal squares.
• Transfer the scones to the prepared baking sheet, leaving a few inches between. Brush with the remaining 1/4 cup heavy cream. Bake until cracked on top and cooked through, 16 to 20 minutes. Cool on the baking sheet on a rack for 20 minutes.
• Meanwhile, melt the remaining 2 ounces chopped chocolate in a small bowl in the microwave. Whisk in the oil and let sit at room temperature for 5 minutes. Use a fork or small spoon to drizzle the chocolate mixture over the scones. Let set or eat right away, topped with clotted cream and orange marmalade.

PETITE ORANGE AND CREAM SCONES

Steps:

• Heat oven to 400°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in 1/2 cup of the baking chips, the orange peel, egg and half-and-half until soft dough forms.
• On lightly floured surface, knead dough about 5 seconds or until dough is smooth. Divide dough in half. Pat each half into a round, 1/2 inch thick. Cut each round into 8 wedges.
• On ungreased cookie sheet, place wedges 1 inch apart. Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
• Place remaining 1/2 cup baking chips in resealable food-storage plastic bag; seal. Microwave on High 1 minute; press bag until chips are smooth. Cut off tiny corner of bag; squeeze to drizzle melted chips over scones. Serve warm or cooled.

ORANGE SCONES WITH CREAM CHEESE FILLING

Steps:

• For filling, in a small bowl, combine all ingredients; set aside., For scones, in a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk cream, egg and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half. On an ungreased baking sheet, pat each half into a 9-in. circle. On one half of each circle, spread half of the filling to within 1/4 in. of edges. Fold dough over filling; pinch edges to seal., For topping, beat egg and water; brush over scones. Sprinkle with sugar. Bake at 400° for 13-18 minutes or until golden brown. Cut each into six wedges; serve warm. Refrigerate leftovers.

ORANGE CREAM SCONES

Steps:

• 1. 1. Preheat oven to 375. Line baking sheet with parchment paper 2. In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until crumbly. Add orange zest mix well. 3. In a small bowl, combine cream and orange extract. Add to flour mix just until dry ingredients are moistened. Do Not Over Mix Or Knead. 4. On a lightly floured surface, roll dough GENTLY to 1/2 inch thickness. Using a 2 1/4 inch cookie round cutter, cut scones and place on baking sheet. Brush top of scones with cream and sprinkle with sugar. Bake 18-20 minutes, or until lightly browned.