Cranberry Applesauce Scones Food

APPLE CRANBERRY SCONES

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.

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
• Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

CRANBERRY, APPLESAUCE SCONES

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.

CRANBERRY APPLE SCONES

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.

CRANBERRY AND ORANGE SCONES

Steps:

• Heat oven 200C/fan 180C/gas 6. Grease a large baking sheet.
• Mix the sugar with the flour, then rub in the butter till mix resembles fine breadcrumbs.
• Toss the cranberries and zest together with a small amount of flour and stir into the mix.
• Make a well in the centre and tip in the yoghurt. Mix to form a soft dough then knead on floured surface briefly.
• Press or roll out the dough to a thickness of 2cm then cut into scones using a cutter. Dip the cutter briefly into flour to stop the dough sticking, then place on the baking sheet.
• Mix one beaten egg with a splash of water to make an egg wash or just use milk alone, then brush the tops of the scones. Be careful not to let run over sides as this affects the scones rising. Sprinkly over the demerara sugar.
• Bake in the centre of the over for about 15mins until golden brown and well risen. Leave to cool then serve spread with butter.
• TIP - you can change the flavour to any you prefer, if you want plain for serving with jam and cream, leave out fruit and add 1 tsp vanilla extract. Lemon zest and raisins are also very good.

OATMEAL APPLE CRANBERRY SCONES

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.

CRANBERRY SCONES

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.