Cranberry Apricot Scones Food

CRANBERRY SCONES

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.

HOW TO MAKE CRANBERRY SCONES

Steps:

• Adjust oven rack to middle position and heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or use a silicon baking mat.
• Whisk together flour, baking powder, and the salt in a medium bowl. Combine cream, honey, and orange zest in a measuring jug. Stir until the honey is completely incorporated into the cream.
• Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor). Stir in cranberries. Pour in the cream mixture and use a rubber spatula to mix until a crumbly dough forms.
• Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
• Place scones onto the baking sheet, brush with extra cream and lightly sprinkle tops with coarse sugar. Bake until light golden brown, 12 to 15 minutes. Cool at least 10 minutes before serving.

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.

GOLDEN APRICOT SCONES

Steps:

• In a bowl, combine the dry ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 tablespoon for glaze. In another bowl, combine sour cream, milk and remaining beaten eggs; add apricots. Stir into crumb mixture until the dough clings together., Turn onto a lightly floured surface; knead 12-15 times. Divide dough in half. Pat one portion into a 7-in. circle on a greased baking sheet. Combine the brown sugar, oats and butter; sprinkle over dough. Roll out remaining dough into a 7-in. circle; place over filling. , Brush with reserved egg; sprinkle with additional sugar. Cut into wedges but do not separate. Bake at 400° for 15-20 minutes or until scones are golden brown. Cool slightly; cut again if necessary. Serve warm.

THE BEST CRANBERRY SCONES EVER

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!

CRANBERRY APRICOT SCONES

Steps:

• Heat oven to 400 degrees F.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; stir in cranberries and apricots. In a medium bowl, whisk buttermilk, canola oil, orange zest, and egg until blended. Pour into flour mixture, stirring until combined.
• Turn out onto floured surface. Knead 5 or 6 times. Place on a baking sheet, flatten 9-inch round. With a floured knife, cut into 12 wedges; sprinkle top with sugar. Bake 15 to 17 minutes, until golden brown. Let cool on wire rack until just warm.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated 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 add to 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 board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 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 the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
• Brush the tops of the scones with the egg wash, sprinkle with granulated 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, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

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.

OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES

Steps:

• Adjust the oven rack to center position and heat oven to 375 degrees.
• Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
• Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
• Remove from the oven and cool completely.
• Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
• Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
• Blend briefly to combine.
• Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
• Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
• Transfer to a large bowl.
• Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
• Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
• Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
• Pat down into a 6- to 7-inch disk and cut into 8 wedges.
• Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
• Cool on a rack for at least 10 minutes before serving.

CRANBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

APRICOT SCONES

Steps:

• For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.