Healthified Cranberry Buttermilk Scones Recipe 445 Food

CRANBERRY BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

CRANBERRY BUTTERMILK SCONES

Steps:

• Blend 1/4 cup of the flour with the cranberries and let stand over night to absorb excess moisture.
• Next day, mix remaining flour and all other dry ingredients.
• Cut into butter until mixture is consistency of oatmeal.
• Stir in cranberries in the flour and orange rind.
• Blend eggs and buttermilk. Add to dry ingredients, mixing until just blended.
• If dough is sticky, flour hands and pat into a 6-inch ball. Score into six wedges.
• Bake in 400­°F oven for 15 minutes.
• Glaze with fresh cream and sugar immediately after baking.

CRANBERRY-ORANGE BUTTERMILK SCONES

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.

THE BEST CRANBERRY SCONES EVER

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!

HEALTHIFIED CRANBERRY-BUTTERMILK SCONES RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry). Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm. *To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

BUTTERMILK SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
• Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
• Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

CRANBERRY SCONES

Steps:

• Preheat oven to 375 degrees.
• Beat buttermilk and egg in small bowl and set aside.
• In a large bowl, measure flour, baking powder, baking soda and salt.
• Cut in butter until mixture resembles small peas.
• Mix in cranberries, sugar and orange rind.
• Add buttermilk mixture and stir until soft dough forms.
• Using your hands, form dough into a large ball and place on floured surface.
• Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.
• Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.
• Bake scones for 15-20 minutes.
• While still warm, brush with butter and sprinkle with icing sugar.