Spring Fling Scones

Spring Fling Scones

Product Code: R0336

The recipe for Spring Fling Scones was Showcased in April 2018 on our OneFlavorFiveWays.com 



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INGREDIENTS

Scones:
2 1/2 cups all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1 Tbsp grated orange zest
1/2 cup (1 stick) cold butter, cut into small pieces
2 large eggs, lightly beaten
1/2 cup heavy whipping cream, plus 1 Tbsp to brush on top
½ tsp LorAnn Oils Vanilla Extract
½ tsp LorAnn Oils Pineapple Super-Strength Flavor
1 Tbsp raw sugar to garnish, optional
Glaze:
½ cup powdered sugar
1 Tbsp freshly squeezed orange juice
3–5 drops LorAnn Oils Pineapple Super-Strength Flavor

DIRECTIONS

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and grated orange zest.
  3. Add cold butter pieces and, using a pastry cutter or 2 knives, cut butter into mixture until you have pea-sized crumbs.
  4. In a medium bowl, whisk together eggs, ½ cup heavy cream, LorAnn Oils Vanilla Extract, and LorAnn Oils Pineapple Flavor. Pour egg mixture into flour mixture and stir until just moistened.
  5. Turn dough out onto a silicone mat or a generously floured surface. Knead gently until dough just comes together and shape into a round disk, about ¾ inch thick. Place disk onto prepared baking sheet and cut into 12 equal-sized wedges. Slightly pull wedges to separate. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar, if desired. Bake 15–17 minutes or until edges are golden brown.
  6. Remove scones from baking sheet and transfer to a cooling rack. Allow 15 minutes to cool.
  7. To make glaze, whisk powdered sugar and freshly squeezed orange juice, adding more or less to desired thickness. Stir in 3 to 5 drops LorAnn Pineapple Flavor. Drizzle glaze over scones.
Serving Size: Makes 1 dozen scones


Pineapple Scones


Pineapple Scones
By
Delicious buttery scones made with orange zest, and topped with a pineapple glaze.
Ingredients
  • 2 1/2 cups all-purpose ?our
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp grated orange zest
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy whipping cream, plus 1 Tbsp to brush on top
  • ½ tsp LorAnn Oils Vanilla Extract
  • ½ tsp LorAnn Oils Pineapple Super-Strength Flavor
  • 1 Tbsp raw sugar to garnish, optional
  • ½ cup powdered sugar
  • 1 Tbsp freshly squeezed orange juice
  • 3–5 drops LorAnn Oils Pineapple Super-Strength Flavor
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.2. In a large bowl, whisk together ?our, sugar, baking powder, salt, and grated orange zest.3. Add cold butter pieces and, using a pastry cutter or 2 knives, cut butter into mixture until you have pea-sized crumbs.4. In a medium bowl, whisk together eggs, ½ cup heavy cream, LorAnn Oils Vanilla Extract, and LorAnn Oils Pineapple Flavor. Pour egg mixture into ?our mixture and stir until just moistened.5. Turn dough out onto a silicone mat or a generously ?oured surface. Knead gently until dough just comes together and shape into a round disk, about ¾ inch thick. Place disk onto prepared baking sheet and cut into 12 equal-sized wedges. Slightly pull wedges to separate. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar, if desired. Bake 15–17 minutes or until edges are golden brown.6. Remove scones from baking sheet and transfer to a cooling rack. Allow 15 minutes to cool.7. To make glaze, whisk powdered sugar and freshly squeezed orange juice, adding more or less to desired thickness. Stir in 3 to 5 drops LorAnn Pineapple Flavor. Drizzle glaze over scones.
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Yield: 1 dozen scones
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