Dried Cranberry Walnut And Lemon Scones Recipe 485 Food

DRIED CRANBERRY SCONES

Steps:

• Mix dry ingredients in a large mixing bowl.
• Cut in softened butter and mix until small crumbles form.
• Add cranberries and mix well.
• Add cream and egg and mix until dry ingredients are moistened and soft dough forms.
• Turn dough onto floured surface and knead gently about 10 times.
• Split dough into two portions and pat each portion into a round, about 1/2 inch thick.
• Place both rounds onto a lightly greased cookie sheet and cut each into 8 pie-shaped portions.
• Bake in 400 degree oven for about 15 - 20 minutes, until light golden brown.
• Remove from cookie sheet immediately and place on plate.
• While scones are baking, mix glaze ingredients. Do not make glaze too thin (add juice a little at a time).
• Allow scones to cool about five minutes, then drizzle with glaze.
• Serve warm, with butter (if desired).

DRIED CRANBERRY, WALNUT, AND LEMON SCONES RECIPE - (4.8/5)

Steps:

• PreparationPosition 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. 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 & WALNUT SCONES

Steps:

• Pre-heat oven to 400°F Coat baking sheets with cooking spray.
• Combine flour, baking powder, baking soda, and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in cranberries.
• Add buttermilk and vanilla, stirring with a fork until dry ingredients are moistened.
• Spoon 2 heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets coated with cooking spray. Sprinkle evenly with walnuts and 1 ½ teaspoons sugar.
• Bake at 400F for 15 to 17 minutes or until golden. Makes 12 scones.

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.