RICARDOS CRANBERRY SCONES
A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. He suggests serving them with Honey-Orange buuter (recipe also posted). A beautiful cookbook. These scones look delicious
Provided by Jubes
Categories Scones
Time 40m
Yield 20 scones, 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250, Fat 9.7, SaturatedFat 6, Cholesterol 25.3, Sodium 213.4, Carbohydrate 37, Fiber 1.1, Sugar 12.6, Protein 4
THE BEST CRANBERRY SCONES EVER
Recipe adapted from http://www.joyofbaking.com This is our favorite scone recipe...the scones are very festive looking and very light in texture. Great for brunches! Another great thing about this recipe is that it's easy and fast! I have managed to make this recipe in the morning before going to work (and I was on time) ;)
Provided by Rosealicious Chef
Categories Scones
Time 35m
Yield 1 large 8 inch (20 cm) scone., 8 serving(s)
Number Of Ingredients 11
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-RAISIN SCONES
A very British treat, served with butter, or with clotted cream and strawberry jam. From the blog at delicious:days.
Provided by DrGaellon
Categories Scones
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Line a baking sheet with parchment or a Silpat.
- In a food processor, combine 1 1/2 cups flour, baking powder, sugar and salt. Process briefly to combine. Add ice-cold butter cubes and pulse five or six times, until the butter is cut into chunks no bigger than a small pea. Add raisins and cranberries and pulse once or twice more to distribute. Add milk or buttermilk and pulse until dough is just combined and shows no large spots of dry flour; add more flour if dough appears too wet.
- Sprinkle half the remaining flour on a board. Turn out the dough onto the flour and sprinkle with the last of the flour. Knead by hand just 3 or 4 times. Pat into a disc about 1 1/4 inches thick (about 6" across). Using a long, sharp knife, cut disc into 6 wedges. Cut straight up-and-down, and do not drag the knife through the dough, or it will rise unevenly. (Alternatively, use a 2.5-inch round cookie cutter and cut into 6 rounds, or pat into a 7.5x5 inch rectangle and cut into 6 2.5-inch squares.).
- Place scones on lines baking sheet. Beat egg yolk and milk, and brush onto each scone. Sprinkle each scone with a small pinch of coarse sugar. Bake in the middle of the preheated oven for 13-15 minutes or until golden brown. Cool 5 minutes on pan, then transfer to a wire rack until cool enough to handle. Serve warm with butter or clotted cream and jam.
CRANBERRY, CINNAMON AND ORANGE SCONES
Festive flavoured scones, perfect for the Christmas season.
Provided by Suppernut
Time 22m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Put the oven on 180c. Rub the butter into the flour, baking powder and cinnamon until you have breadcrumb consistency.
- Add the sugar, cranberries and orange zest and mix.
- Add the milk, a little at a time, until you have a soft dough.
- Roll out on a floured work surface to approximately 1" thick. Use a cookie cutter to cut out 12 scones. Glaze with a little milk and bake in the hot oven for 10 - 12 minutes.
CRANBERRY SCONES
A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!
Provided by CRISTINA GOMEZ
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g
CRANBERRY AND ORANGE SCONES
Truly tasty scones and a truly special basic that you can make your own.
Provided by blulou
Time 25m
Yield Serves 8
Number Of Ingredients 0
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.
CRANBERRY SCONES (FROM RICARDO: MEALS FOR EVERY OCCASION)
Steps:
- 1. With the rack in the middle position, preheat the oven to 400F (200C). Line a cookie sheet with parchment paper. 2. SCONES: in a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not overmix. 3. On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using a 2-inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. 4. GLAZE: Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.
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- With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a cookie sheet with parchment paper.
- In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not overmix.
- Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.
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