#orangeglaze

Cranberry Orange Sour Cream Scones Ingredients: Scones: 2 1/4 cups all-purpose flour 1/2 cup granulated sugar 3 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup cold butter, cubed 1/2 cup sour cream 1/4 cup heavy cream 2 large eggs, divided (1 for egg wash) 1 1/2 tbsp grated fresh orange zest 1 tsp pure vanilla extract 2/3 cup sweetened dried cranberries (or Craisins) 3 tbsp sliced almonds, roughly broken 2 tbsp turbinado sugar (sugar in the raw) Optional Orange Glaze: 1 cup powdered sugar 1 tsp freshly grated orange zest 2 tbsp juice from orange Instructions: Scones: Preheat your oven to 375°F (190°C). Line a large baking sheet (or two standard-sized sheets) with parchment paper and set aside. In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened. Turn the dough out onto a lightly floured surface. Lightly coat the dough with flour and turn it a few times to reduce stickiness, being careful not to overwork the dough. Pat the dough into an 8-inch circle, about 1 inch thick. Using a sharp knife dipped in flour, cut the circle into wedges. Place the wedges on the prepared baking sheet, ensuring at least 3 inches of space between each wedge. Egg Wash: 9. In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the top of each scone. Sprinkle with broken sliced almonds and turbinado sugar. Bake the scones for 20-22 minutes, or until golden brown. Serve warm with fresh whipped cream and orange marmalade, if desired. Optional Glaze: 11. In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice. Add the juice 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones just before serving. Prep Time: 15 minutes | Cooking Time: 20-22 minutes | Total Time: 40 minutes | Kcal: 350 kcal per scone | Servings: 8 scones These Cranberry Orange Sour Cream Scones are the perfect blend of tart cranberries, zesty orange, and a rich, tender sour cream base. Light and fluffy, these scones are topped with crunchy almonds and turbinado sugar for an extra layer of texture, while the optional orange glaze adds a sweet and citrusy finish. They’re perfect for breakfast, brunch, or an afternoon snack. Whether you enjoy them plain or with the orange glaze, these scones are a delightful way to start your day or to treat yourself with something homemade. The fresh orange zest and cranberries provide bright flavors that make these scones a refreshing twist on the classic treat!

Recipe video: https://youtu.be/fdY0kZgVumU

Recipe:  http://peasandpeonies.com/2017/03/slow-cooker-brown-sugar-ham-orange-glaze/

Citrus-Infused Sweet Potato Delight This delightful dish combines the natural sweetness of sweet potatoes with a zesty orange glaze, creating a perfect side for any meal. Ingredients 6 sweet potatoes, medium ½ cup butter 1 cup brown sugar ½ cup orange juice, freshly squeezed 1/3 cup maple syrup 1 tablespoon orange zest 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon thyme leaves, fresh, plus more for garnish Flaky sea salt, for garnish, optional Nonstick cooking spray, as needed Instructions Preheat the oven to 350°F. Peel and slice the sweet potatoes about ¼-inch thick. Spray an oven-safe dish (cast iron or similar) with cooking spray. Gather the potatoes into stacks and layer them around the pan, forming 2 large rings. Fill in the middle with the extra potatoes. Combine the butter, brown sugar, orange juice, maple syrup, orange zest, salt, cinnamon, nutmeg, ginger, and thyme leaves in a saucepan. Cook for 4 to 5 minutes or until the sauce begins to bubble. Pour the sauce over the potatoes. Cover with foil and bake for 45 minutes. Remove the foil and continue baking for another 15 minutes. If the tops of the potatoes are not browned enough, keep baking for another 10 to 15 minutes. Remove the sweet potatoes from the oven and sprinkle over some more thyme and flaky sea salt if liked. Serve immediately.

Cranberry Orange Delight Scones These Cranberry Orange Delight Scones offer a delicious combination of tart cranberries and fragrant orange zest, all wrapped in a soft, buttery sour cream base. Perfectly golden and topped with crunchy sliced almonds and a hint of sweetness from turbinado sugar, they can be enjoyed as a delightful breakfast or a cozy snack with your favorite tea. Ingredients: Scones: 2 ¼ cups all-purpose flour ½ cup granulated sugar 3 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup cold butter, cubed ½ cup sour cream ¼ cup heavy cream 2 large eggs, divided (1 for egg wash) 1 ½ tbsp grated fresh orange zest 1 tsp pure vanilla extract ? cup sweetened dried cranberries (or Craisins) 3 tbsp sliced almonds, roughly broken 2 tbsp turbinado sugar (sugar in the raw) Optional Orange Glaze: 1 cup powdered sugar 1 tsp freshly grated orange zest 2 tbsp juice from orange Instructions: Scones: Preheat your oven to 375°F (190°C). Line a large baking sheet (or two standard-sized sheets) with parchment paper and set aside. In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened. Turn the dough out onto a lightly floured surface. Lightly coat the dough with flour and turn it a few times to reduce stickiness, being careful not to overwork the dough. Pat the dough into an 8-inch circle, about 1 inch thick. Using a sharp knife dipped in flour, cut the circle into wedges. Place the wedges on the prepared baking sheet, ensuring at least 3 inches of space between each wedge. In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the top of each scone. Sprinkle with broken sliced almonds and turbinado sugar. Bake the scones for 20-22 minutes, or until golden brown. Serve warm with fresh whipped cream and orange marmalade, if desired. In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice for the glaze. Add the juice 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones just before serving. Prep Time: 15 minutes | Cooking Time: 20-22 minutes | Total Time: 40 minutes | Kcal: 350 kcal per scone | Servings: 8 scones

rumworth school

Springfield Alphas

Cranberry bread with orange glaze is a perfect dessert, or people can have it in the morning as a breakfast choice which is a little diet conscious. Also, if people make this tempting dessert with the help of homemade natural bread, then it will add more nutrition and will be healthier and tasty as well. The recipe for this dish is very easy, and if people are not that good at cooking, then they can surely see the recipe from the internet.