Apple Cranberry Scones Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Whisk flour, muffin mix, brown sugar, baking powder, nutmeg, and salt together in a bowl. Cut butter into flour mixture using a pastry blender or fork until it resembles coarse crumbs.
• Combine apple and dried cranberries together in a bowl; mix into flour mixture.
• Beat half-and-half and egg together in a bowl until frothy; slowly stir into flour mixture using a rubber spatula until dough forms. Knead dough 4 to 5 times. Roll dough into a rectangle onto a lightly floured work surface using your hands. Cut rectangle in half diagonally and each half into 4 triangles, making 8 triangles. Arrange triangles on the prepared baking sheet.
• Whisk egg white and confectioners' sugar together in a bowl; brush over each triangle.
• Bake in the preheated oven until scones are golden brown, about 20 minutes.

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine first 8 ingredients in large bowl; whisk to blend. Using back of fork, cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss to distribute evenly. Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened.
• Turn dough out onto lightly floured work surface. Gently knead 2 or 3 turns to bind. Divide dough in half. Pat out each half to 6-inch-diameter, 3/4-inch-thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing at least 1 inch apart. Brush scones with buttermilk to glaze, then sprinkle with coarse sugar.
• Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes. Serve warm.

Steps:

• Preheat oven to 425 degrees.
• Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
• Add apple and milk. Stir to form soft dough.
• Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
• Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.
• Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.
• Optional: Add 1/2 cup currants to batter.

Steps:

• Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
• Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
• In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
• In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
• Bake in preheated oven until golden brown, about 20 minutes.

Steps:

• Measure flour, sugar,baking powder,soda,and salt into a large bowl.
• Cut in butter until crumbly.
• Add shredded apple, cranberries and milk.
• Stir to form a soft dough.
• Turn dough out onto a lightly floured surface.
• Knead gently 8 to 10 times.
• Pat into two 6 inch circles.
• Brush tops with milk and sprinkle with sugar and cinnamon.
• Cut each circle into six pie-shaped wedges.
• Place onto greased baking sheet.
• Bake at 425 degrees for 15 minutes, or until browned.
• Serve warm with Butter.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix flour and sugar together in a bowl. Cut butter into flour mixture using 2 butter knives until it forms coarse crumbs. Stir in chocolate chips and cranberries. Stir in juice, then knead with hands to form a ball of dough.
• Turn dough out onto a floured surface and knead twice, then pat or roll into a 12-inch circle. Using a butter knife, cut circle into 8 pieces. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for about 20 minutes before serving.

Steps:

• In a large bowl, stir together flour, sugar, baking soda, baking powder, and salt with a fork.
• Cut in butter with a pastry blender until it resembles coarse cornmeal.
• Stir in cranberries, walnuts, and orange peel.
• Make a well in the center of the mixture and add the buttermilk.
• Stir the mixture with a fork until the dough pulls away from the sides of the bowl.
• With your hands, gather the dough into a ball and turn out onto a lightly floured board.
• Roll or pat the into a 1/2 inch thick square. Cut into 2 1/2 inch circles (use a cookie cutter or an empty can) and place 1 1/2 inches apart on lightly greased baking sheets.
• Bake at 425°F for 12 minutes or until lightly browned.

Steps:

• Preheat oven to 425f.
• Combine the first 5 ingredients (dry ingredients).
• With a pastry blender or 2 knives cut in the butter until crumbles are the size of peas Add cranberries, mix well.
• In a small bowl combine:applesauce, yogurt& peel.
• Add to dry ingredients and mix gently, do not knead.
• Remove dough from bowl, divide into four parts and divide each quarter into 4 parts making 16 scones.
• Be as gentle as possible when forming sconePlace on a cookie sheet, do not let the scones touch Bake 18-25 minutes or until browned.
• Cool on a rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry cutter or 2 knives until the mixture resembles coarse crumbs. Stir in cranberries and chocolate chips just until coated with flour.
• Stir 1/2 cup buttermilk and egg together in a small bowl. Add to the flour mixture and stir just until flour is absorbed; don't overmix.
• Turn dough out onto a lightly floured board. Dust your hands with flour and knead about 8 times. Pat into an 8-inch diameter circle. Brush with remaining buttermilk and sprinkle with remaining sugar. Cut into 8 wedges and transfer to the prepared baking sheet, spacing scones about 2 inches apart.
• Bake in the preheated oven until light brown on top, 20 to 22 minutes.
• While the scones are baking, heat apple jelly in the microwave in 30-second increments until warm.
• Remove scones from the oven and immediately brush tops with warmed apple jelly. Cool on the baking sheet for 5 minutes, then transfer to a rack for further cooling.

Steps:

• Combine first seven ingredients (flour through cinnamon) in large bowl.
• Add ½ cups applesauce and butter; cut in with pastry blender until mixture resembles coarse crumbs.
• Stir in cranberries and apple.
• In small bowl combine milk and ¼ cups honey; add to flour mixture and stir until dough forms ball.
• Knead dough 10-12 times on floured surface; pat into 8-inch circle and place on sprayed baking sheet.
• Use sharp knife to cut dough into 12 wedges, and separate wedges slightly.
• Combine remaining applesauce and honey, and brush over top of dough.
• Bake 12-15 minutes at 425 degrees, or until lightly browned; remove from baking sheet and cool on wire rack.