Cranberry Tangerine Scones Food

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CRANBERRY-TANGERINE SCONES



Cranberry-Tangerine Scones image

Yes, they're lumpy, bumpy and misshapen. But dang! These things are good. As scones go, they're very tender and flaky - not dry at all. The tangerine glaze highlights the bright citrus zest along with the wonderful dried cranberries tucked throughout these bad boys.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

Scones
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
5 tablespoons unsalted butter
2 tablespoons vegetable shortening
3/4 cup heavy cream
1 egg
1 tablespoon tangerine zest (from approx. two small tangerines)
3/4 cup dried cranberries
Glaze
2/3 cup powdered sugar
2 tablespoons fresh-squeezed tangerine juice (use the tangerines you zested)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, mix together the flour, baking powder, salt, and sugar.
  • Cut the butter into small pieces and add, along with the shortening, to the flour mixture.
  • Using two butter knives, a pastry blender or (my favorite) your hands, work the butter and shortening into the flour mixture until the mixture resemble coarse crumbs.
  • In a small bowl, beat the egg and then mix in the heavy cream and tangerine zest.
  • Create a well in the dry mixture, then pour the cream mixture in.
  • Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
  • Turn the scone dough out onto a floured board, and gently knead it together enough to form one cohesive chunk of dough.
  • Work the dough into a round disc shape about 3/4 inch thick.
  • Cut the disc into 8 wedges.
  • Place the wedges on an ungreased cookie sheet.
  • Bake for 15 - 17 minutes or until the scones just begin to brown.
  • Pull from the oven and let rest on the cookie sheet for about 5 minutes, then carefully transfer to a wire rack. Allow to cool about 10 minutes.
  • Make the glaze! In a small bowl, whisk together the powdered sugar and tangerine juice.
  • Using a spoon, drizzle the glaze over the scones. Let cool and serve.

CRANBERRY-TANGERINE SCONES



Cranberry-Tangerine Scones image

Categories     Bread     Berry     Citrus     Breakfast     Brunch     Bake     Cranberry     Winter     Tangerine     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/4 cup crème fraîche or sour cream
3 tablespoons fresh tangerine juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*

Steps:

  • Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
  • Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
  • Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
  • Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

CRANBERRY SCONES



Cranberry Scones image

This is one of the easiest scone recipes you'll ever make! I've made them as gifts for teachers by combining the dry ingredients in a holiday bag, top with dried cranberries and attach the rest of the directions. Quick, easy, and yummy!

Provided by AuntMare

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup dried cranberries
1 cup heavy whipping cream

Steps:

  • Preheat over to 425 degrees.
  • Mix dry ingredients together. Stir in cranberries.
  • Add whipping cream, stirring just until soft dough forms. If dough is too wet, add extra flour, one tablespoon at a time.
  • On a floured surface, gently knead dough five or six times.
  • Place on greased cookie sheet and pat into 8-inch circle. Score into eight wedges, gently separating. Sprinkle top with sugar.
  • Bake for 15-20 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 232.7, Fat 11.3, SaturatedFat 6.9, Cholesterol 40.8, Sodium 175.6, Carbohydrate 29.8, Fiber 1.3, Sugar 6.8, Protein 3.5

CRANBERRY AND ORANGE SCONES



Cranberry and Orange scones image

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



Cranberry Scones image

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

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
⅓ cup white sugar
1 grated zest of one orange
½ cup chopped walnuts
¾ cup half-and-half cream
1 egg

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

TANGERINE SCONES



Tangerine Scones image

Make and share this Tangerine Scones recipe from Food.com.

Provided by Charlotte J

Categories     Scones

Time 33m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup margarine, chilled and cut into slices
1/2 cup nonfat vanilla yogurt
2 egg whites, beaten
4 tangerines
1/3 cup confectioners' sugar
2 teaspoons grated lemon peel
2 1/2 teaspoons fresh-squeezed lemon juice

Steps:

  • In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
  • Stir to combine. A.
  • dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
  • Wash and peel tangerines.
  • Cut into 1/2-inch pieces, removing seeds and drain well.
  • Stir into dry mixture.
  • In small bowl, combine yogurt and eggs whites.
  • Blend into dry ingredients, dough will be soft.
  • Flour a cutting board and place dough on board.
  • Sprinkle top with additional flour and pat out into a 9-inch round.
  • Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
  • Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
  • Cool slightly.
  • Glaze:
  • In small bowl, mix confectioners sugar, lemon peel and juice.
  • Brush glaze on each scone and serve.

Nutrition Facts : Calories 133.6, Fat 2.2, SaturatedFat 0.4, Sodium 242.3, Carbohydrate 25.7, Fiber 1.2, Sugar 8.6, Protein 3

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Servings 8
  • Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
  • Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
  • Bake until golden brown, about 12 minutes. Serve warm or at room temperature. DO AHEAD Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.


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