CRANBERRY SCONES
Delicious served warm with lots of butter. Please read Diana#2's review!! She has had a wonderful idea for Christmas gifts for friends. I am so delighted that she choose my Cranberry Scones to make gift bottles. Her instructions are great and the photo is wonderful. Thanks Diana !!
Provided by Derf2440
Categories Scones
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 179.4, Fat 7.1, SaturatedFat 4.3, Cholesterol 29.2, Sodium 276.9, Carbohydrate 26.1, Fiber 0.9, Sugar 8.9, Protein 3.1
CRANBERRY SCONES
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 7
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.
CRANBERRY SCONES
A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!
Provided by CRISTINA GOMEZ
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g
CRANBERRY SCONES
Steps:
- Preheat the oven to 375 degrees F.
- Combine the flour, granulated sugar, baking powder and salt in a medium bowl. Zest the lime with a grater and add 1 teaspoon of the zest to the bowl.
- Cut the lime in half and squeeze the juice from one half into a small bowl. Reserve the other half of the lime for later. Add the milk to the bowl with the lime juice. The milk will curdle, producing buttermilk!
- Add the finely cut butter to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy; you don't want to work it in completely. Stir in the frozen cranberries.
- Whisk the egg into the milk mixture in the small bowl. Add the liquid from the small bowl into the butter-flour-and-cranberry mixture, folding until the dough just comes together.
- On a lightly floured surface, press the dough into a 1-inch-thick round disk. Cut the disk into 8 slices.
- Grease or spray a heavy baking sheet with butter or nonstick spray. Evenly space the dough wedges on the sheet. Squeeze the remaining lime half over top of each wedge to create a "glue," then sprinkle with the raw sugar. Bake, rotating the sheet halfway through, until the tops of the scones are golden brown, 20 to 25 minutes.
DRIED CRANBERRY SCONES
I go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too-but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. -Sherry Leonard, Whitsett, North Carolina
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.
Nutrition Facts : Calories 247 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 290mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY SCONES
"You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins," says Della Dunsieth of New Castle, Pennsylvania. "Don't overmix or you'll have a hard, dense scone."
Provided by Taste of Home
Time 25m
Yield 4 scones.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST CRANBERRY SCONES EVER
Recipe adapted from http://www.joyofbaking.com This is our favorite scone recipe...the scones are very festive looking and very light in texture. Great for brunches! Another great thing about this recipe is that it's easy and fast! I have managed to make this recipe in the morning before going to work (and I was on time) ;)
Provided by Rosealicious Chef
Categories Scones
Time 35m
Yield 1 large 8 inch (20 cm) scone., 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven.
- Butter or line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
- Stir in the cranberries and mixed fruit peel, making sure not to crush the berries.
- Add the milk and stir until just combined. Do not over mix.
- Knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick.
- Transfer to the prepared baking sheet and then brush the scone with milk. Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds.
- Bake for 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.
- Remove from oven and then turn your broiler on a high setting. Sift icing sugar over the top of the scone and place under the broiler.
- Broil for just a few seconds, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly!
- Transfer to a wire rack to cool.
- Enjoy!
MEYER LEMON CRANBERRY SCONES
Categories Bread Milk/Cream Food Processor Breakfast Brunch Dessert Bake Cranberry Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. and line a large baking sheet with parchment paper.
- With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
- In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
- In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
- In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
- On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
- Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
HEAVENLY CRANBERRY SCONES
A delightful and easy recipe for scones. This is a bit unusual because it doesn't require milk or egg. The result is a lovely and light scone that's so good it's heavenly!
Provided by Lindsay
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 28.7 g, Cholesterol 23.7 mg, Fat 9.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 245.6 mg, Sugar 10.2 g
FLAKY CRANBERRY SCONES
Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries have the best shape when baked from frozen. This recipe comes from Rose Levy Beranbaum's " Rose's Baking Basics."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees, with rack in center. Line a 9-by-2-inch round cake pan with plastic wrap; line a baking sheet, preferably insulated, or a double layer of two baking sheets with parchment. Whip cream just until soft peaks form; refrigerate.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Add butter cubes and, using a fork, toss to coat it with flour. Press butter cubes between your fingers to form very thin flakes. Stir in cranberries. Make a well in center. Pour whipped cream and honey into well; using a silicone spatula, stir flour mixture into cream mixture until ingredients are moistened.
- Lightly knead dough in bowl just until it holds together. Turn dough out onto a lightly floured surface. Gently knead a few times until dough is a little stretchy and can be shaped into a smooth disk.
- Press dough evenly into prepared pan (or shape dough into a 9-inch disk, 3/4 inch thick, without using pan). Press in any loose cranberries. Cover with plastic wrap and refrigerate at least 30 minutes and up to overnight.
- Lift out disk of dough using plastic wrap. Using a sharp knife, cut disk into 8 even wedges. Transfer to prepared sheet, spaced 2 inches apart. (Alternatively, wrap wedges individually and freeze.)
- Bake 10 minutes, then rotate sheet and continue baking until golden brown, 10 to 15 minutes more. (If baking frozen scones, bake 20 minutes, then rotate sheet, cover loosely with foil, and continue baking 10 minutes more.)
- Transfer sheet to a wire rack. Using a pancake turner, transfer scones to another wire rack; let cool until warm or room temperature. Scones will be slightly moist. If you prefer a more traditional, drier scone, let sit, uncovered, overnight. Scones can be stored in an airtight container at room temperature up to 2 days or frozen up to 3 months.
ORANGE CRANBERRY SCONES RECIPE BY TASTY
Here's what you need: dried cranberries, boiling water, all purpose flour, granulated sugar, baking powder, Private Selection® Salted French Butter, large eggs, heavy cream, vanilla extract, orange zest, large egg, cream, powdered sugar, orange, orange juice
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
- In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
- In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
- Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
- Preheat the oven to 400°F (200°C)
- Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
- Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
- Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
- Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
- Enjoy!
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