TEA SCONES
Categories Bread Dairy Breakfast Brunch Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Sprinkle baking sheet lightly with flour. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat egg and 7 tablespoons milk in small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist and adding 1 more tablespoon milk if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-inch round about 3/4 inch thick. Transfer round to prepared baking sheet. Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
- Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature.
TANGERINE SCONES
Fresh Tangerine Scones are buttery, tender, and bursting with citrus thanks to layers of tangerine flavor built right into these flakey pastries. They'll upgrade your breakfast, brunch, or afternoon tea.
Provided by Sue Moran
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Put the sugar and tangerine zest in a food processor and process until the tangerine zest is finely ground and the sugar is pale orange.
- Add the flour, baking powder, and salt to the machine and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- With the machine running, pour in the buttermilk and extract, and run the machine just until the dough comes together.
- Turn out the dough onto a lightly floured surface and bring it together with your hands until there is no dry flour left. Pat the dough into a flat round, about 1 1/2 inches thick (thicker if you like,) and cut out 8 scones with a 3 inch biscuit cutter. You will have to reform the dough once or twice.
- Put the scones 2 inches apart onto a parchment lined baking pan and put the pan in the fridge while you clean up, about 10-15 minutes.
- Bake the scones for about 20 minutes until just barely starting to turn golden, but don't over bake. They will still be quite pale when done.
TANGERINE SCONES
Make and share this Tangerine Scones recipe from Food.com.
Provided by Charlotte J
Categories Scones
Time 33m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
- Stir to combine. A.
- dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
- Wash and peel tangerines.
- Cut into 1/2-inch pieces, removing seeds and drain well.
- Stir into dry mixture.
- In small bowl, combine yogurt and eggs whites.
- Blend into dry ingredients, dough will be soft.
- Flour a cutting board and place dough on board.
- Sprinkle top with additional flour and pat out into a 9-inch round.
- Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
- Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
- Cool slightly.
- Glaze:
- In small bowl, mix confectioners sugar, lemon peel and juice.
- Brush glaze on each scone and serve.
Nutrition Facts : Calories 133.6, Fat 2.2, SaturatedFat 0.4, Sodium 242.3, Carbohydrate 25.7, Fiber 1.2, Sugar 8.6, Protein 3
CRANBERRY-TANGERINE SCONES
Steps:
- Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
- Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
- Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
- Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
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