Best Orange Pecan Scones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CRANBERRY ORANGE PECAN SCONES



Easy Cranberry Orange Pecan Scones image

Yet another new scone recipe that I've come up with. We like these scones because they're hearty, healthy, tasty, and hold you to lunch! I hope you enjoy these as much as we do. These scones are not overly sweet, so if you like your scones sweet, you may wish to add more brown sugar.

Provided by Katzen

Categories     Scones

Time 30m

Yield 4 Scones, 4 serving(s)

Number Of Ingredients 11

1/2 cup oatmeal, preferably large flake but quick oats will work as well
1/2 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoon orange zest (more, depending on preference)
1 tablespoon oil
1 cup cranberries (fresh or frozen)
1/4 cup pecans, chopped
1/2 cup milk
light demerara sugar, for sprinkling on top

Steps:

  • Heat oven to 400.
  • Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp.
  • Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar.
  • Bake at 400 for 20 minutes, until lightly browned.

Nutrition Facts : Calories 282.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 4.3, Sodium 200.2, Carbohydrate 42.4, Fiber 4.9, Sugar 8.2, Protein 6.7

VEGAN LEMON-ORANGE PECAN-ALMOND HEMP-CHIA GINGER-CARDAMOM SCONES



Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones image

My foray into scone variants has taken another complicated turn; loving every turn along the way though!

Provided by Kameron

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h

Yield 16

Number Of Ingredients 15

1 orange, zested and juiced
1 lemon, zested and juiced
¼ cup coconut milk
2 tablespoons chia seeds
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cardamom
¾ teaspoon salt
½ cup cold coconut oil, divided into 8 equal-size pieces
¼ cup finely chopped pecans
¼ cup finely chopped almonds
¼ cup hemp seed hearts

Steps:

  • Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
  • Stir orange juice and lemon juice together in a small bowl; add enough water, if necessary, to equal 7 tablespoons liquid.
  • Stir juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract together in a bowl; set aside until chia seeds gel, about 10 minutes.
  • Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor; pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture; pulse until dough begins to come together.
  • Transfer dough to a bowl and add pecans, almonds, and hemp; knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges, and places wedges on prepared baking sheets.
  • Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.

Nutrition Facts : Calories 200.7 calories, Carbohydrate 21.9 g, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 189 mg, Sugar 7.5 g

ORANGE-PECAN SCONES



Orange-Pecan Scones image

Serve simple citrus scones for your next brunch get-together that are ready in a short 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 16

Number Of Ingredients 9

2 cups Gold Medal™ self-rising flour
1/2 cup sugar
2 teaspoons grated orange peel
1/3 cup cold butter
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 teaspoon vanilla
Additional sugar

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, 1/2 cup sugar and the orange peel. Cut in butter, using pastry blender or fork, until crumbly. Add buttermilk, orange juice, pecans and vanilla; stir just until dry ingredients are moistened.
  • Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. On ungreased large cookie sheet, roll or pat each half into 7-inch round. Cut each round into 8 wedges but do not separate wedges; sprinkle with sugar.
  • Bake 12 to 14 minutes or until golden brown. Carefully separate wedges. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg

ORANGE-PECAN SCONES



Orange-Pecan Scones image

Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from Fields of Greens. Variation included for Apricot-Walnut Scones

Provided by cookiedog

Categories     Scones

Time 50m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 12

1 orange, zest of
3 -4 tablespoons fresh orange juice
1/2 cup dried currant
3 cups unbleached white flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1 egg yolk
2/3 cup buttermilk
1 tablespoon milk
1/4 cup small pecan pieces, coarsely chopped

Steps:

  • Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
  • Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
  • Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
  • VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.

Nutrition Facts : Calories 370.8, Fat 15.2, SaturatedFat 7.9, Cholesterol 52.3, Sodium 308.1, Carbohydrate 52.9, Fiber 2.2, Sugar 15.6, Protein 6.7

ORANGE PECAN SCONES - SOUTH BEACH



Orange Pecan Scones - South Beach image

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Make Ahead: Scones are best eaten shortly after baking, but you can freeze them for up to 1 month in advance. Defrost at room temperature and reheat in a warm oven.

Provided by internetnut

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup pecan pieces
1/4 cup 1% fat buttermilk or 1/4 cup fat-free buttermilk
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1/8 teaspoon orange extract
1/2 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
2 tablespoons granular sugar substitute
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled trans-fat free margarine, cut into bits

Steps:

  • Position rack in middle of oven and heat oven to 400. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
  • Whisk together buttermilk, egg, vanilla, zest, and orange extract in a small bowl.
  • In a large bowl, sift together whole grain and all purpose flours, sugar substitute, baking powder, cinnamon, baking soda, and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4-5 times in the bowl.
  • Place dough onto baking sheet and form into a 3/4-inch thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 108.9, Fat 4.2, SaturatedFat 0.6, Cholesterol 23.6, Sodium 220, Carbohydrate 15.2, Fiber 1.6, Sugar 2.8, Protein 3.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #breads     #breakfast     #lunch     #snacks     #fruit     #vegetarian     #nuts     #dietary     #scones     #comfort-food     #quick-breads     #citrus     #oranges     #brunch     #taste-mood

Related Topics