Orange Cream Scones

orange-cream-scones2

Ingredients
Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
Glaze
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)

Directions
1.    Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2.    Mix together flour, sugar, baking powder, salt, and orange zest.  Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3.    In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4.    Add liquid ingredients to the dry ingredients and stir until just combined.
5.    Turn the dough out onto a floured surface; gently knead the dough until it holds together.  Pat into a 1-inch thick circle.  Cut into 8 triangles.
6.    Brush the tops of each scone with a little bit of heavy cream or milk.
7.    Bake for 15-18 minutes, or until scones are golden brown.
8.    While the scones are cooling, mix up the glaze.
9.    Spread the glaze over the sligntly warm scones.  Serve.

Yield:  8 scones

Orange Cream Scones

Orange Cream Scones3

Ingredients

Scones

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup cubed butter, cold

1 large egg

¼ cup sour cream

¼ cup heavy cream

½ teaspoon vanilla extract

Glaze

1½ tablespoon butter, melted

¾ cup powdered sugar

¼ teaspoon vanilla extract

1 tablespoon orange juice

½ teaspoon orange zest (optional, but it really adds good flavor)

 

Directions

  1. Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
  2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
  3. In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
  4. Add liquid ingredients to the dry ingredients and stir until just combined.
  5. Turn the dough out onto a floured surface; gently knead the dough until it holds together. Pat into a 1-inch thick circle. Cut into 8 triangles.
  6. Brush the tops of each scone with a little bit of heavy cream or milk.
  7. Bake for 15-18 minutes, or until scones are golden brown.
  8. While the scones are cooling, mix up the glaze.
  9. Spread the glaze over the sligntly warm scones. Serve.

 

Yield: 8 scones

Cranberry, Orange and Apricot Compote and Ruth’s Shrimp Dip

Cranberry, Orange and Apricot Compote

cranberry, orange and apricot compote

Ingredients

2 navel oranges

12 oz. package cranberries (fresh or frozen)

1/2 cup + 2 tablespoons sugar

6 tablespoons apricot preserves or jam

Directions

1. Zest 2 teaspoons from one orange into a medium saucepan. Juice oranges into a measuring cup (you need 3/4 cup of juice – you may need to supplement with other orange juice). Pour juice into the saucepan.

2. Add the cranberries, sugar and preserves. Simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 15-20 minutes.

3. Serve warm or at room temperature.

Yield: Eight 3-tablespoon servings

Ruth’s Shrimp Dip

shrimp dip

Ingredients

8 oz. cream cheese, softened

1/2 cup mayonnaise

1/4 cup milk

1 teaspoon dill weed

1/2 teaspoon finely chopped onion

1/4 teaspoon salt

1 can (4 ounces) tiny shrimp, drained

Directions

1. In a medium bowl, beat cream cheese until fluffy.

2. Add all other ingredients except shrimp; mix until well blended.

3. Stir in the shrimp.

4. Chill for a few hours to allow flavors to blend.

5. Serve with your favorite chips.

Yield: 2 cups