Orange Breakfast Scones

Sorce	Grimcon
Ingridients
Instructions	Heat oven to 400°F. Combine flour, 3 tablespoons sugar, baking powder and orange peel in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in Mandarin oranges and cranberries. Combine sour cream, egg and orange juice in small bowl; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry.) Spread into greased 9-inch round cake pan. Sprinkle with 1 tablespoon sugar. Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes; remove from pan. Cut into wedges.

Orange Apricot Scones with Almond Butter

Sorce	sfkain
Ingridients	Topping Ingredients: 1/4 cup granulated sugar 1 1/2 teaspoons grated orange peel Scones Ingredients: 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/ 2 teaspoon salt 1/2 cup cold LAND O LAKES® Butter, cut into 8 pieces 1/2 cup granulated sugar 3/4 cup finely chopped dried apricots 3/4 cup half & half or milk 1 large egg 1 tablespoon grated orange peel Almond Butter Ingredients: 1/2 cup LAND O LAKES® Butter, softened 2 tablespoons powdered sugar 1/2 teaspoon almond extract
Instructions	Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside. Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and apricots. Stir together half & half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary. Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet. Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.

Orange Buttermilk Scones

Sorce	[DoA]Colicab
Ingridients
Instructions	Preheat oven to 400°F. In a large bowl, combine flour, 2 tablespoons sugar, baking powder, orange peel, salt and baking soda. With a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine buttermilk, currants, whole egg and orange extract in a small bowl and mix well. Pour into dry mixture and stir until just blended. Turn out onto a lightly floured surface and shape into two 6-inch rounds. Cut each into 8 sections and place on 2 ungreased baking sheets. Lightly brush with egg yolk and sprinkle with remaining 1 tablespoon of sugar. Bake for 10 to 15 minutes, or until golden brown.

Orange Pine Nut Scones

Sorce	jediliz
Ingridients
Instructions	In a bowl whisk together the milk, egg, brown sugar, and the vanilla until the mixture is combined well. In another bowl whisk together the flour, salt, baking powder, baking soda, cardamom, nutmeg, and the orange zest. Blend in the butter with a fork or pastry cutter until the mixture resembles coarse meal. Stir in the milk mixture and three fourths of the pine nuts and mix until the mixture forms a sticky dough. Knead the dough gently on a lightly floured surface for a few seconds, pat it into a 3/4-inch thick round, and with a 1-inch fluted cutter cut it into rounds. Place rounds on a baking sheet covered with parchment paper (or simply butter and flour the baking sheet). Brush scones with the egg wash and sprinkle with the granulated sugar. Press remaining pine nuts into scones. Bake in the middle of a preheated 400*F oven (375 if using convection) for 10 to 12 minutes, or until they are golden.

Orange Raisin Scones

Sorce	Ubiquitous
Ingridients	Scones Ingredients: 1 3/4 cups all-purpose flour 3 tablespoons granulated sugar 2 1/2 teaspoons baking powder 2 teaspoons grated orange peel 1/3 cup LAND O LAKES Butter® 1/2 cup raisins 2 large eggs, slightly beaten 4 to 6 tablespoons half-and-half Orange Butter Ingredients: 1/2 cup LAND O LAKES Butter®, softened 2 tablespoons orange marmalade
Instructions	Heat oven to 400°F. Combine flour, sugar, baking powder and orange peel in medium bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in raisins, 1 egg and enough half & half just until moistened. Turn dough onto lightly floured surface; knead 10 times. Roll into 9-inch circle; cut into 12 wedges. Place 1-inch apart onto greased baking sheet. Brush with beaten egg. Bake for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Meanwhile, stir together 1/2 cup butter and orange marmalade in small bowl; serve with warm scones.

Orange-Pecan Scones

Sorce	cnickson
Ingridients
Instructions	In a bowl, cut butter into flour, sugar, grated orange peel, vanilla, and baking powder until the mixture is crumbly. Add buttermilk, stirring just until the dry mixture is moistened. Stir in chopped pecans. Turn dough out onto a floured board and knead 3 or 4 times. Divide the dough in half and roll each portion into a 7-inch circle. Place on a lightly greased baking sheet and cut each circle into eight wedges. Bake at 425*F for 12 to 14 minutes.

Orange Scones with Fresh Fruit and Lemon Cream

Sorce	sharukurusu
Ingridients	Lemon Cream: 1 cup sour cream 1 cup whipping cream 1 cup commercially prepared lemon curd   Fresh fruit or berries, sliced for accompaniment
Instructions	Preheat oven to 400*F. Grease baking sheets. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Stir in buttermilk and orange peel with a fork just until all dry ingredients are moistened. Knead 2 or 3 times on floured surface. Gently pat or roll to 3/4-inch thickness. Cut with 2 1/2-inch biscuit cutter; place on prepared baking sheets. Brush tops with milk; sprinkle with sugar. Bake for 12 to 14 minutes or until golden brown. Serve warm with fresh fruit and Lemon Cream. For Lemon Cream : combine 1 cup sour cream, 1 cup whipping cream, and 1 cup lemon curd in medium bowl; whisk to blend. Refrigerate until ready to use.

Orange Sugared Scones

Sorce	ansehn
Ingridients
Instructions	Heat oven to 375°F. Combine flour, baking powder, baking soda, salt and cinnamon in large bowl; cut in butter until mixture resembles coarse crumbs. Combine 1/2 cup sugar, currants and orange peel in small bowl. Stir into flour mixture. Stir together sour cream, egg yolk and lemon juice in medium bowl with wire whisk until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.) Knead about 5 to 8 times to combine all ingredients. Divide dough in half. Pat each half into 6-inch circle. Place both 6-inch circles on large greased baking sheet. Cut each circle into 6 wedges. Beat egg white in small bowl with fork until frothy. Brush tops of scones with egg white; sprinkle with 2 tablespoons sugar. Bake for 25 to 30 minutes or until scones are lightly browned. To serve, separate into individual scones. Serve with honey butter, if desired.

Ruby Scones

Sorce	shtraue
Ingridients
Instructions	Drain cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside. combine flour, granulated sugar, baking powder and salt in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Beat together egg and buttermilk. Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined. Knead on a floured surface 12 times. Pat or roll dough to 1/2-inch thickness. Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter. Place rounds on an ungreased baking sheet. Using a sharp, floured, knife, cut each scone into four wedges. Do not separate. Bake in a preheated 400*F oven 10 to 12 minutes, or until light golden brown. Combine confectioners' sugar and reserved 2 tablespoons maraschino cherry juice; mix well. Drizzle glaze over hot scones. Serve warm.

Orange Scones with Whipped Cream & Marmalade

Sorce	minaural
Ingridients
Instructions	Preheat oven to 425°F. Lightly grease a baking sheet. Combine flour, baking powder, 1 tablespoon sugar and salt in a large bowl. With a pastry cutter or two knives, cut in butter until mixture resembles coarse cornmeal. In a small bowl. whisk milk, orange juice and one of the eggs until thoroughly combined. Make a well in the center of the dry mixture. Slowly pour wet ingredients into center of well, stirring gently with a fork until a dough forms. Mix in currants and orange peel. Turn dough onto a lightly floured board. Knead lightly until just smooth (do not over-knead). Divide dough into 2 balls. Roll one out into a 3/4-inch thick circle. Cut into 6 wedges. Place on prepared baking sheet, so that they're just touching. Repeat with remaining dough. Beat remaining egg. Brush scones with egg. Sprinkle with remaining sugar. Bake for 15 minutes or until browned on top. Serve with a dollop of whipped cream and marmalade.