Kathys Cranberry Scones Food

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
• Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

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.

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!

KATHY'S CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400 degrees F. Combine flour, sugar, baking powder, salt, nutmeg; mix well. Combine egg, yogurt, oil, and vanilla; blend well. Add to flour mixture; stir until dry ingredients are moistened. Stir in cranberries.
• Shape dough into an 8-inch circle on a floured surface. Cut into 8 or 12 wedges. (They rise a lot, and I sprinkle tops with sugar.) Place on cookie sheet or in scone pan.
• Bake in upper third of oven for 15 minutes, or until lightly browned. Serve warm or cold. Freeze well.

KATHY'S CRANBERRY SCONES

Steps:

• Position rack in the center of the oven, preheat to 400. Line a baking sheet with parchment paper, or prepare a nonstick baking sheet.
• In the bowl of a mixer, thoroughly stir together the all purpose flour, sugar, baking powder and salt.
• Drop in cubed cold butter and stir on medium speed until the largest pieces are pea-sized and the rest resembles bread crumbs. Do no allow the butter to melt or to form a paste with the flour.
• Mix cranberries and chocolate chips in a small bowl, add 1 tbsp flour. Coat chips and cranberries in flour and add to flour mixture in the mixing bowl.
• Turn mixer on medium-low speed and add cold heavy cream. Mix just until flour mixture is mostly moist. With your hands, turn the dough in the bowl to mix in the rest of the flour.
• On a floured surface roll out dough until about ¾" thick. Cut into squares and place on baking sheet. Brush the tops of the scones with 2-3 tsp cream or milk, sprinkle with sugar. Bake until the tops are golden brown, about 12-15 minutes Let cool on a rack, garnish while warm with sugar in the raw.

CRANBERRY SCONES

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.