CORNMEAL CRANBERRY DROP SCONES
If you've got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.
Provided by Martha Rose Shulman
Categories brunch, quick, appetizer
Time 20m
Yield 20 3-inch scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment.
- Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
- In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
- Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 90 milligrams, Sugar 6 grams, TransFat 0 grams
CORNMEAL CRANBERRY DROP SCONES
If you've got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.
Provided by Tara Parker-Pope
Time 50m
Yield 20 3-inch scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment.
- Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
- In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
- Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 90 milligrams, Sugar 6 grams, TransFat 0 grams
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.
CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by Derf2440
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
- Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
- Score top into 8 wedges, cutting down halfway to the bottom.
- Bake 20 to 25 minutes or until light brown.
- Immediately remove from cookie sheet, carefully separate wedges.
- Serve warm.
CORNMEAL-BERRY SCONES
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy the combination of wholesome cornmeal and delicious strawberries in these warm scones - perfect for breakfast!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
- Mix flour, cornmeal, 2 tablespoons sugar, the baking powder, baking soda, orange peel and salt in large bowl. Cut in butter using pastry blender, just until mixture looks like coarse crumbs. Stir in 1/2 cup soy milk and the orange juice just until flour is moistened. Fold in strawberries.
- Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape into two 6 x 1/2-inch rounds on cookie sheet. Brush rounds with 1 tablespoon soy milk and sprinkle with 1 to 2 tablespoons sugar. Cut each round into 6 wedges.
- Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 5 g, TransFat 0 g
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
SWEET CORNMEAL CRANBERRY SCONES
Provided by Florence Fabricant
Categories breakfast, dessert, side dish
Time 35m
Yield about 16 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Adjust rack to upper third of the oven.
- Mix the flour, cornmeal, baking powder, salt and sugar in a food processor, and process to blend. Add the butter and pulse until you have a uniformly crumbly mixture. Transfer it to a bowl. Lightly toss in the dried cranberries.
- Lightly stir in the egg and buttermilk, using a fork or your fingertips. The ingredients should be moistened just enough so they come together to form a ball of soft dough.
- Pat the dough on a lightly floured board to a thickness of half an inch. Cut it in two-and-a-half-inch rounds. Gently re-form any scraps and cut a few additional rounds.
- Put rounds on foil-covered baking sheets and bake until the biscuits are beginning to brown on top, about 15 minutes. Remove from the oven, allow to cool briefly, then serve, or cool completely and warm just before serving. If desired, serve with good preserves and creme fraiche.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 5 grams, TransFat 0 grams
MIMI'S CORNMEAL SCONES
This is a savory scone. Serve them warm with butter and Recipe #212646 or honey. They are good with chili, or any bean dish, or just by themselves with the jelly.
Provided by Mimi in Maine
Categories Scones
Time 45m
Yield 8 scones
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients in a medium bowl.
- Cut in the butter using pastry blended till it looks like fine crumbs.
- Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface and knead lightly about 10 times.
- Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
- Score into 8 wedges, cutting down halfway to the bottom.
- Bake in 400 degree oven for 20-25 minutes or till light brown.
- Immediately remove from sheet and carefully separate wedges.
- Serve warm.
- NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.
CORNMEAL 'DROPPED' SCONES
Provided by Sarah Belk
Categories easy, quick, side dish
Time 1h
Yield About 18 to 24 1 1/2-inch scones
Number Of Ingredients 9
Steps:
- In a medium bowl, combine dry ingredients. In a separate bowl, beat egg and buttermilk. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix. May be prepared up to 1 hour in advance to this point.
- Grease a skillet or griddle as you would for pancakes. Heat over medium-high heat. Drop in batter by scant tablespoons and cook about 1 minute each side, or until puffy and golden brown. Drain briefly on paper towels and serve hot.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams
CRANBERRY CORNBREAD SCONES
Make and share this Cranberry Cornbread Scones recipe from Food.com.
Provided by Charlotte J
Categories Scones
Time 29m
Yield 10 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Grease a large cookie sheet.
- Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
- Cut butter into flour mixture with a pastry blender until coarse crumbs form.
- Add milk and stir with fork just until a sticky dough forms.
- Gently stir sweetened dried cranberries into dough.
- Turn the dough out onto a floured surface and knead gently about 10 times.
- Pat dough into a ½-inch thick circle.
- Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.
- Bake 14 to 18 minutes or until golden brown.
- Serve warm or at room temperature.
Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 18.5, Sodium 290.1, Carbohydrate 38.9, Fiber 1.6, Sugar 12.6, Protein 3.7
CRANBERRY-EGGNOG DROP SCONES
Round out a festive brunch menu with a fresh-baked treat from the oven. My tender scones feature a pleasant eggnog flavor and a nice crunch from pecans. -Linda Hickam, Healdsburg, California
Provided by Taste of Home
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the first 5 ingredients in a food processor; pulse to blend. Add butter; pulse until coarse crumbs form. In a bowl, whisk together egg, eggnog and vanilla. Add to food processor; pulse just until blended. Remove to a bowl; stir in cranberries and pecans., Drop mixture by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-13 minutes. Cool on a wire rack. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRANBERRY EGGNOG CORNBREAD SCONES
This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them.
Provided by jowolf2
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
- Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
- Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 51.7 g, Cholesterol 32.8 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 5.9 g, Sodium 395.3 mg, Sugar 19.1 g
ALLA'S CRANBERRY SCONES (RAW FOODS)
From Victoria Boutenko's 12 Steps to Raw Foods. I haven't tried it yet, but I have to give the book back to the library. The recipe says: "you have to experiment to get the consisitency desired." I guess that means add more water if necessary or more solids if it's too wet.
Provided by mliss29
Categories Scones
Time 7h10m
Yield 24 scones
Number Of Ingredients 8
Steps:
- Mix ingredients with hands.
- Drop by spponfuls onto teflex dehydrator sheets.
- Dehydrate at 105-115 degrees for several hours (approximately 4 hours on one side, then flip and dry for 3 hours on the other side.).
Nutrition Facts : Calories 167.9, Fat 10.7, SaturatedFat 1, Sodium 49, Carbohydrate 16.9, Fiber 4.3, Sugar 9.5, Protein 4.2
CORNMEAL BLUEBERRY SCONES
This recipe came from Feb 2008 BH&G. My friend made this and I had to have the recipe. So good. The icing is optional.
Provided by Marz7215
Categories Scones
Time 30m
Yield 12 scones, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F Coat a large baking sheet with cooking spray; set aside.
- In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center.
- Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
- Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds.
- Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.
- *Leave berries in the freezer until ready to toss with cornstarch.
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