Cranberry Scones With Lemon Glaze Food

LEMON CRANBERRY SCONES

Steps:

• Position rack in top third of oven; Preheat oven to 375F°.
• Line baking sheet with parchment paper.
• Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
• Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
• Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
• Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
• Gently fold in cranberries or cherries.
• Add buttermilk mixture, stirring just until moist. (dough will be sticky)
• Place dough onto a floured surface and knead lightly four times with floured hands.
• Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
• Brush lemon glaze over dough.
• Bake until golden, about 18-20 minutes, or until a tester comes out clean.
• Serve warm or room temperature.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES

Steps:

• Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
• Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
• Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
• Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
• Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
• Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
• Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

CRANBERRY SCONES WITH LEMON GLAZE

Steps:

• 1. Preheat oven to 375.
• 2. In a large bowl, mix together flour, sugar, baking powder, lemon zest and salt.
• 3. Add butter, cut into 1 inch cubes, and mix with hands, just until large, coarse crumbs form.
• 4. Add cranberries and hazelnuts. Mix gently.
• 5. In a small bowl, mix 2 of the eggs and milk with a fork; add to flour mixture.
• 6. Mix with a large fork or spoon just until mixed through-do not beat or mix too much, or the scones will become tough.
• 7. Allow the dough to rest in bowl for about 10 minutes.
• 8. Line a baking sheet with parchment.
• 9. Transfer dough onto a lighly-floured surface and pat into a circle, about 1 inch thick, gently with hands. Cut with a sharp, floured knife in half. Then cut each half into 4 sections.
• 10. Using a floured spatula, gently transfer each piece onto prepared pan, making sure they do not touch.
• 11. Make egg wash with the remaining egg and cream or milk. Brush on top of each scone.
• 12. Bake 30 minutes, or until golden brown on top and sound hollow when tapped with your finger.
• 13. Remove to cooling rack to cool.
• 14. n a small bowl, mix powdered sugar and lemon juice to make glaze. Drizzle on warm scones.

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
• Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
• Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
• Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
• Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
• Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.