CRANBERRY SCONES
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 7
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.
CRAN OAT SCONES
Provided by Food Network
Time 37m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)
- On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.
CRANBERRY-OAT SCONES
Make and share this Cranberry-Oat Scones recipe from Food.com.
Provided by l-dakin
Categories Scones
Time 33m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.
- Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.
- Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Nutrition Facts : Calories 377.8, Fat 17.5, SaturatedFat 10.3, Cholesterol 77.4, Sodium 359.6, Carbohydrate 48, Fiber 2.2, Sugar 12.9, Protein 7.6
DAIRY-FREE CRANBERRY OATMEAL SCONES
I've been playing with a scone recipe for a while. This one is the best so far. I cannot have dairy so this really tastes great without the milk. Great when they are still warm. Lightly dusting them with confectioners' sugar right out of the oven is fabulous.
Provided by LttleBrat
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
- Combine flour, baking powder, baking soda, and salt in a bowl. Mix well. Add melted butter and mix just until clumps start to form. Add cranberries, oats, pumpkin pie spice, allspice, cinnamon, and nutmeg. Make a well in the center of the bowl.
- Separate egg into 2 bowls. Add soy milk and 1/4 cup white sugar to the egg yolk; mix well. Add 1 tablespoon white sugar to the egg white. Whisk until fluffy.
- Pour egg yolk mixture into the center of the flour mixture. Fold together until dough just comes together. Mound dough into a circle and cut into wedges like you would a pizza. Transfer scones to the prepared baking sheet; brush egg white mixture over the top.
- Bake in the preheated oven until tops are lightly golden brown and a toothpick inserted into the center comes out clean, 10 to 16 minutes.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 52.7 g, Cholesterol 51 mg, Fat 13.4 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 7.7 g, Sodium 414.1 mg, Sugar 18.4 g
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