Triple Threat Scones with Orange Drizzle
From peetabear 14 years agoIngredients
- 1 1/2 cups unbleached, all-purpose flour shopping list
- 1/2 cup whole wheat flour shopping list
- 1/3 cup sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/8 teaspoon salt shopping list
- 5 tablespoons chilled butter, cut into tiny pieces shopping list
- 1/3 cup dried tart cherries, chopped shopping list
- 1/3 cup dried cranberries, chopped shopping list
- 1/4 cup dried wild blueberries shopping list
- 1 egg, beaten shopping list
- 1/2 cup buttermilk shopping list
- 2 teaspoons finely shredded orange peel shopping list
- 1 teaspoon vanilla extract shopping list
- 2 to 3 teaspoons unbleached, all-purpose flour shopping list
- 1 egg white, beaten shopping list
- ........................................................................... shopping list
- Glaze: shopping list
- 1/2 cup powdered sugar shopping list
- 1 tablespoon orange juice concentrate diluted with 1/2 teaspoon water shopping list
- 1/2 teaspoon orange extract shopping list
- 1/4 to 1 teaspoon water shopping list
How to make it
- Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
- In a medium bowl, stir together 1 1/2 cups all-purpose and the whole wheat flours, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender until mixture is the consistency of course cornmeal. Stir in cherries, cranberries, and blueberries. Set aside.
- In a small bowl, stir together egg, buttermilk, orange peel, and vanilla. Make a well in center of flour mixture and pour in buttermilk mixture. Using a fork, stir just until flour mixture is moistened. (Do not over mix.)
- Turn dough onto a lightly floured surface and knead 10 to 12 times with floured hands. Place dough on sprayed baking sheet. Sprinkle with as much of the 2 to 3 teaspoons of flour as necessary, and pat into a 9" round. Cut through to form 8 wedges, but leave in a circle.
- Brush the beaten egg white over the tops of the wedges with a pastry brush. Bake at 350 degrees for 20 to 25 minutes or until golden brown and cooked through. Remove from oven and re-cut wedges. Cool scones on baking sheet for 5 minutes. Remove scones from baking sheet and cool on wire rack.
- Glaze:
- In a small bowl, stir together powdered sugar, orange juice-water mixture, and orange extract. Stir in enough or the water to make of desired drizzling consistency.
- Drizzle glaze over cooled scones.
The Rating
Reviewed by 5 people-
~HELLO~
LOVE this '5'FORK!!!!! recipe~
'Layers of Flavor' that's what it is all about!
I look forward to baking these with
my 15 year old Granddaughter~
~*~mj~*~
mjcmcook in Beach City loved it -
I'm such a sucker for all things orange. YUM
notyourmomma in South St. Petersburg loved it -
five, five, five!!! This sounds delicious! Thank you for sharing. :O)
ayngelwing in Vancouver British Columbia loved it
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