CRANBERRY SCONES
"You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins," says Della Dunsieth of New Castle, Pennsylvania. "Don't overmix or you'll have a hard, dense scone."
Provided by Taste of Home
Time 25m
Yield 4 scones.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY APRICOT SCONES
Steps:
- Heat oven to 400 degrees F.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; stir in cranberries and apricots. In a medium bowl, whisk buttermilk, canola oil, orange zest, and egg until blended. Pour into flour mixture, stirring until combined.
- Turn out onto floured surface. Knead 5 or 6 times. Place on a baking sheet, flatten 9-inch round. With a floured knife, cut into 12 wedges; sprinkle top with sugar. Bake 15 to 17 minutes, until golden brown. Let cool on wire rack until just warm.
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!
OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES
I found this recipe on the New York Daily News website. One of the reasons I like this recipe so much is that it uses the food processor, which combines the scone dough beautifully. If you don't have a food processor you can use your hands, and I can guarantee a good workout in the process. Another reason I like this recipe is because it uses dried cranberries (craisins). I love these little babies.
Provided by Mirj2338
Categories Scones
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Adjust the oven rack to center position and heat oven to 375 degrees.
- Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
- Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
- Remove from the oven and cool completely.
- Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
- Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
- Blend briefly to combine.
- Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
- Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
- Transfer to a large bowl.
- Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
- Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
- Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
- Pat down into a 6- to 7-inch disk and cut into 8 wedges.
- Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
- Cool on a rack for at least 10 minutes before serving.
CRANBERRY-PECAN SCONES
Bake these sweet and tart Cranberry-Pecan Scones in just 30 minutes. The secret ingredient to these Cranberry-Pecan Scones is the graham cracker crumbs.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 10 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Mix flour, graham crumbs, 3 Tbsp. sugar and baking powder in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Add eggs, 2 Tbsp. milk, cranberries and nuts; stir just until blended.
- Pat dough into 9-inch circle on greased baking sheet. Brush with remaining milk; sprinkle with remaining sugar. Cut into 10 wedges. (Do not separate wedges.)
- Bake 18 to 20 min. or until top is golden brown and toothpick inserted in center comes out clean. Cool on baking sheet 5 min. Separate wedges, using knife to cut apart if necessary. Serve warm or at room temperature.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 1.5 g, TransFat 1 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CRANBERRY SCONES
Steps:
- Preheat the oven to 375 degrees F.
- Combine the flour, granulated sugar, baking powder and salt in a medium bowl. Zest the lime with a grater and add 1 teaspoon of the zest to the bowl.
- Cut the lime in half and squeeze the juice from one half into a small bowl. Reserve the other half of the lime for later. Add the milk to the bowl with the lime juice. The milk will curdle, producing buttermilk!
- Add the finely cut butter to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy; you don't want to work it in completely. Stir in the frozen cranberries.
- Whisk the egg into the milk mixture in the small bowl. Add the liquid from the small bowl into the butter-flour-and-cranberry mixture, folding until the dough just comes together.
- On a lightly floured surface, press the dough into a 1-inch-thick round disk. Cut the disk into 8 slices.
- Grease or spray a heavy baking sheet with butter or nonstick spray. Evenly space the dough wedges on the sheet. Squeeze the remaining lime half over top of each wedge to create a "glue," then sprinkle with the raw sugar. Bake, rotating the sheet halfway through, until the tops of the scones are golden brown, 20 to 25 minutes.
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