Cranberrymaplenutscones Recipes

Steps:

• Preheat oven to 375 degrees.
• Beat buttermilk and egg in small bowl and set aside.
• In a large bowl, measure flour, baking powder, baking soda and salt.
• Cut in butter until mixture resembles small peas.
• Mix in cranberries, sugar and orange rind.
• Add buttermilk mixture and stir until soft dough forms.
• Using your hands, form dough into a large ball and place on floured surface.
• Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.
• Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.
• Bake scones for 15-20 minutes.
• While still warm, brush with butter and sprinkle with icing sugar.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
• Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
• Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
• Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.

Steps:

• Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
• Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
• On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

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:

• Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
• Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
• Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
• In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.

Steps:

• Pre-heat oven to 400°F Coat baking sheets with cooking spray.
• Combine flour, baking powder, baking soda, and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in cranberries.
• Add buttermilk and vanilla, stirring with a fork until dry ingredients are moistened.
• Spoon 2 heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets coated with cooking spray. Sprinkle evenly with walnuts and 1 ½ teaspoons sugar.
• Bake at 400F for 15 to 17 minutes or until golden. Makes 12 scones.

Steps:

• Heat oven to 425ºF.
• Grease cookie sheet.
• Mix all ingredients except Maple Glaze until soft dough forms.
• Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat.
• Shape into ball; knead 10 times.
• Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick).
• Cut into 8 wedges but do not separate.
• Bake 11 to 13 minutes or until golden brown (I find I need at least 13 minutes in my oven or the insides are still gooey).
• Carefully separate wedges.
• To make glaze, beat all glaze ingredients until smooth.
• Drizzle scones with glaze.
• Serve warm.

Steps:

• Preheat oven to 350°F.
• Spray a baking sheet with non stick cooking spray.
• Combine the sour cream and baking soda in a small bowl.
• Combine flour, sugar, baking powder, cream of tartar and salt in a large bowl.
• Cut in butter until mixture resembles fine breadcrumbs.
• Combine egg and vanilla extract with sour cream mixture.
• Gently stir into the flour until moistened. DO NOT OVERMIX!
• Knead dough 10 times only.
• Place dough on baking sheet and pat into 3/4" thickness.
• Cut into 6 wedges and separate so the scones are not touching. Leave adequate space for expansion.
• Dust with sugar.
• Bake 15-20 min or until golden brown.

Steps:

• Preheat oven to 400°F / 200°C . Oven rack in middle position.
• Line a cookie sheet with parchment or baking paper.
• Using a food processor- combine the flour, sugar, baking powder and salt. Add the butter and pulse until all of the butter pieces are pea sized. Add the buttermilk and pulse just long enough to moisten the flour.
• Transfer the scone mixture to a bowl and fold in the cranberries. Do not overmix.
• On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2cm) thick. Using a 2 inch (5cm) cookie cutter, cut the dough into rounds.
• Arrange the scones on the baking sheet, leaving space between each one.
• Glaze- brush the scones with buttermilk and sprinkle with sugar.
• Bake until golden brown, 15 - 20 minuts. Let cool on a rack until ready to serve.
• You can freeze the scones.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
• Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
• Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.

Steps:

• In a small saucepan, combine the cranberries, water and sugar. Cook over medium heat until berries pop, about 15 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium heat until juices run clear, 4-5 minutes on each side. Stir syrup into cranberry mixture; serve with chicken.