Cranberry Cobblescones Food

CRANBERRY ORANGE SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
• Stir in cranberries and orange peel.
• In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
• On a floured board, knead gently a few times, but not too much.
• Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
• Bake at 400 degrees F.
• for 15-25 minutes or until light golden.
• Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
• Separate scones and serve warm.

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.

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 SCONES

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.

CRANBERRY CHOCOLATE SCONES

Steps:

• Mix flour, first sugar, baking soda and salt.
• Stir in buttermilk and cut in reduced fat margarine.
• Mix in cranberries, chocolate chips and first cinnamon.
• Gather into a ball, press together and knead 12 times on floured board.
• Divide in two pieces.
• Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
• Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
• Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
• Bake about 20-25 minutes in a 400° preheated oven.
• Let cool and cut again into 8 wedges each, following original cut marks.

CRANBERRY SCONES

Steps:

• Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.
• Reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.
• Turn dough out onto a lightly floured surface; knead 5- 6 times.
• Shape into an 8-inch circle.
• Cut into 8 wedges, and place on a lightly greased baking sheet.
• Prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream.
• Bake at 425 for 18 minutes or until lightly browned.
• Serve warm with whipped cream drizzled on top.