CRANBERRY SCONES
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
- On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
CRANBERRY SCONES
Cranberry Scones - buttery, flaky, crumbly traditional English scones with dried cranberries. This scone recipe is the best ever, fail-proof and so easy to make.
Provided by Rasa Malaysia
Categories Baking Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
- 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 dried cranberries pieces.
- Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle.
- Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step). Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425°F (218°C) for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 285 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 8 pieces, Sodium 196 milligrams sodium, Sugar 15 grams sugar
FLAKY CRANBERRY SCONES
Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries have the best shape when baked from frozen. This recipe comes from Rose Levy Beranbaum's " Rose's Baking Basics."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees, with rack in center. Line a 9-by-2-inch round cake pan with plastic wrap; line a baking sheet, preferably insulated, or a double layer of two baking sheets with parchment. Whip cream just until soft peaks form; refrigerate.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Add butter cubes and, using a fork, toss to coat it with flour. Press butter cubes between your fingers to form very thin flakes. Stir in cranberries. Make a well in center. Pour whipped cream and honey into well; using a silicone spatula, stir flour mixture into cream mixture until ingredients are moistened.
- Lightly knead dough in bowl just until it holds together. Turn dough out onto a lightly floured surface. Gently knead a few times until dough is a little stretchy and can be shaped into a smooth disk.
- Press dough evenly into prepared pan (or shape dough into a 9-inch disk, 3/4 inch thick, without using pan). Press in any loose cranberries. Cover with plastic wrap and refrigerate at least 30 minutes and up to overnight.
- Lift out disk of dough using plastic wrap. Using a sharp knife, cut disk into 8 even wedges. Transfer to prepared sheet, spaced 2 inches apart. (Alternatively, wrap wedges individually and freeze.)
- Bake 10 minutes, then rotate sheet and continue baking until golden brown, 10 to 15 minutes more. (If baking frozen scones, bake 20 minutes, then rotate sheet, cover loosely with foil, and continue baking 10 minutes more.)
- Transfer sheet to a wire rack. Using a pancake turner, transfer scones to another wire rack; let cool until warm or room temperature. Scones will be slightly moist. If you prefer a more traditional, drier scone, let sit, uncovered, overnight. Scones can be stored in an airtight container at room temperature up to 2 days or frozen up to 3 months.
HOW TO MAKE CRANBERRY SCONES
Packed with dried cranberries and orange zest, this scones recipe is perfect for entertaining and weekends. When making these remember this: use a soft, low protein all-purpose flour, use the coldest butter and cream possible, and don't over mix.
Provided by Adam and Joanne Gallagher
Time 30m
Yield Makes approximately 8 scones
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or use a silicon baking mat.
- Whisk together flour, baking powder, and the salt in a medium bowl. Combine cream, honey, and orange zest in a measuring jug. Stir until the honey is completely incorporated into the cream.
- Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor). Stir in cranberries. Pour in the cream mixture and use a rubber spatula to mix until a crumbly dough forms.
- Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
- Place scones onto the baking sheet, brush with extra cream and lightly sprinkle tops with coarse sugar. Bake until light golden brown, 12 to 15 minutes. Cool at least 10 minutes before serving.
Nutrition Facts : ServingSize 1 scone, Calories 343, Protein 4 g, Carbohydrate 42 g, Fiber 1 g, Sugar 16 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 342 mg
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-ORANGE BUTTERMILK SCONES
I couldn't find this exact recipe posted, so I am posting ANOTHER cranberry scone recipe. :) My mom makes these and they always turn out moist and flaky. They are especially good if you use dried cranberries that are flavored with orange (I found them at Trader Joe's). Since I don't usually have buttermilk on hand, I combine 1 Tbsp. lemon juice plus enough milk to equal one cup and let it curdle while I am mixing the dry ingredients.
Provided by Al Al
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda.
- Cut in butter till crumbly.
- Stir in buttermilk gently until just combined.
- Fold in cranberries and orange peel.
- Turn onto a floured surface and divide into two balls.
- Pat each ball into a six inch circle and place on a lightly greased baking sheet.
- Cut each into six wedges, leaving them together on the pan.
- Brush with milk, then sprinkle on the sugar combined with the cinnamon.
- Bake in a 400 degree oven for 15-20 minutes or until golden brown.
- You can also cut them into circles with a round cookie cutter, but the baking time will be less if you place them on the baking sheet not touching each other.
Nutrition Facts : Calories 258.7, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.5, Sodium 397.7, Carbohydrate 33.9, Fiber 1.3, Sugar 9, Protein 4.1
CRANBERRY-ORANGE SCONES
These moist, tender, and flavorful cranberry-orange scones are a great start to the day!
Provided by Michelle Hoile
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
- Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
- Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
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