Cranberry Maple Nut Scones Food

CRANBERRY-MAPLE NUT SCONES

Steps:

• Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
• Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
• Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
• In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.

CRANBERRY SCONES

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

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.

CANADIAN MAPLE SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
• Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
• Increase oven temperature to 375 degrees F (190 degrees C).
• Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
• Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
• Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
• Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
• Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.

CRANBERRY-WALNUT SCONES

Steps:

• Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
• Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.

CRANBERRY MAPLE SCONES

Steps:

• Heat your oven to 400 degrees.
• Spread the cranberries out onto a rimmed baking sheet lined with parchment paper. Then drizzle with 1 tablespoon of the maple syrup. Transfer to your pre-heated oven and roast for 10 minutes. Remove and set aside to cool completely.
• In the bowl of your food processor with the blade attachment, combine the flour, oats, baking powder, baking soda and salt. Add the cold butter and pulse until you have a coarse crumb.
• In a small bowl, whisk together the buttermilk, egg, vanilla extract and the remaining tablespoon of maple syrup. Then add this liquid mixture to your food processor and pulse until the dough has just barely come together. Be careful not to overmix the dough.
• Transfer the dough to a large bowl and use a wooden spoon to fold in the roasted cranberries and chopped dark chocolate. Then turn the dough out onto a piece of parchment paper dusted with flour and use your hands to shape the dough into a round disk, flattening it so it's about 1-inch thick. The dough will be slightly wet and tacky. You can flour your hands to help prevent the dough from sticking to your hands.
• Using a round biscuit or cookie cutter (I used a 2 3/4-inch biscuit cutter), cut out circles and place them on a large baking sheet lined with parchment paper. Re-shape the dough scrapes and continue cutting out circles until all the dough has been used up. Sprinkle the tops of the circles with sugar, then transfer the baking sheet to your pre-heated oven and bake the scones for 17-18 minutes, or until golden brown around the edges. Remove the baking sheet from your oven and allow the scones to rest for 10 minutes before transferring them to a wire rack to continue cooling.

CRANBERRY MAPLE NUT SCONES

Steps:

• Heat oven to 425ºF.
• Grease cookie sheet.
• Mix all ingredients except Maple Glaze until soft dough forms.
• Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat.
• Shape into ball; knead 10 times.
• Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick).
• Cut into 8 wedges but do not separate.
• Bake 11 to 13 minutes or until golden brown (I find I need at least 13 minutes in my oven or the insides are still gooey).
• Carefully separate wedges.
• To make glaze, beat all glaze ingredients until smooth.
• Drizzle scones with glaze.
• Serve warm.

CRANBERRY NUT SCONES

Steps:

• Preheat oven to 350°F.
• Spray a baking sheet with non stick cooking spray.
• Combine the sour cream and baking soda in a small bowl.
• Combine flour, sugar, baking powder, cream of tartar and salt in a large bowl.
• Cut in butter until mixture resembles fine breadcrumbs.
• Combine egg and vanilla extract with sour cream mixture.
• Gently stir into the flour until moistened. DO NOT OVERMIX!
• Knead dough 10 times only.
• Place dough on baking sheet and pat into 3/4" thickness.
• Cut into 6 wedges and separate so the scones are not touching. Leave adequate space for expansion.
• Dust with sugar.
• Bake 15-20 min or until golden brown.

CRANBERRY SCONES

Steps:

• Preheat oven to 425°F.
• 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. I actually use a sprayed scone pan, where the triangles are already divided. To me it is easier.
• Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

RICARDOS CRANBERRY SCONES

Steps:

• Preheat oven to 400°F / 200°C . Oven rack in middle position.
• Line a cookie sheet with parchment or baking paper.
• Using a food processor- combine the flour, sugar, baking powder and salt. Add the butter and pulse until all of the butter pieces are pea sized. Add the buttermilk and pulse just long enough to moisten the flour.
• Transfer the scone mixture to a bowl and fold in the cranberries. Do not overmix.
• On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2cm) thick. Using a 2 inch (5cm) cookie cutter, cut the dough into rounds.
• Arrange the scones on the baking sheet, leaving space between each one.
• Glaze- brush the scones with buttermilk and sprinkle with sugar.
• Bake until golden brown, 15 - 20 minuts. Let cool on a rack until ready to serve.
• You can freeze the scones.