LEMON CRANBERRY SCONES
Steps:
- Position rack in top third of oven; Preheat oven to 375F°.
- Line baking sheet with parchment paper.
- Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
- Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
- Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
- Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
- Gently fold in cranberries or cherries.
- Add buttermilk mixture, stirring just until moist. (dough will be sticky)
- Place dough onto a floured surface and knead lightly four times with floured hands.
- Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
- Brush lemon glaze over dough.
- Bake until golden, about 18-20 minutes, or until a tester comes out clean.
- Serve warm or room temperature.
Nutrition Facts : ServingSize 1 scone, Calories 193 kcal, Carbohydrate 34 g, Protein 4.3 g, Fat 4.7 g, Fiber 2.1 g
CRAN OAT SCONES
Provided by Food Network
Time 37m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)
- On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.
OATMEAL CRANBERRY SCONES
This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.
Provided by SusannaGail
Categories Scones
Time 22m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (230°C).
- Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
- Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
- Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
- Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.
Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5
CRANBERRY-OAT SCONES
Make and share this Cranberry-Oat Scones recipe from Food.com.
Provided by l-dakin
Categories Scones
Time 33m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.
- Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.
- Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Nutrition Facts : Calories 377.8, Fat 17.5, SaturatedFat 10.3, Cholesterol 77.4, Sodium 359.6, Carbohydrate 48, Fiber 2.2, Sugar 12.9, Protein 7.6
MEYER LEMON CRANBERRY SCONES
Categories Bread Milk/Cream Food Processor Breakfast Brunch Dessert Bake Cranberry Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. and line a large baking sheet with parchment paper.
- With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
- In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
- In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
- In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
- On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
- Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
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.
LEMON CRANBERRY SCONES
Make and share this Lemon Cranberry Scones recipe from Food.com.
Provided by Stuart
Categories Scones
Time 34m
Yield 14 scones
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450 F (230 C) and place a cheese grater in the freezer.
- 2. Combine kefir and lemon juice. Adjust volume of kefir to bring the total combined liquid to 1 1/3 cup.
- 3. Combine dry ingredients in a large mixing bowl.
- 4. Grate cold butter into dry ingredients and stir to combine.
- 5. Add cranberries to dry ingredients.
- 6. Add kefir to dry ingredients and stir to combine.
- 7. Knead gently four times and roll out to 1 to 1 1/2 inches thick.
- 8. Cut into squares, rounds or the polygon of your choice.
- 9. Prepare egg wash with egg yolk and water, and brush scones. Sprinkle some coarse granulated sugar over the scones if you like.
- 10. Bake in preheated oven for 12-14 minutes.
Nutrition Facts : Calories 163.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 29.3, Sodium 431, Carbohydrate 21.9, Fiber 1, Sugar 1.2, Protein 3
LEMON CRANBERRY OAT SCONES
Yum. Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one - DH & I have really come to enjoy this for a more stick-to-your-ribs scone. Edited Nov '10 to only fresh or frozen cranberries, as the moisture is essential to the scone's texture.
Provided by Katzen
Categories Quick Breads
Time 30m
Yield 4-6 Scones, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
- Stir oil into dry ingredients.
- Mix in cranberries and almonds.
- Add vanilla extract and milk.
- Stir until the dry ingredients are damp and will clump together.
- Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
- Sprinkle with course sugar, if using.
- Bake for 20 minutes, until lightly browned.
Nutrition Facts : Calories 287.9, Fat 9.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 198.1, Carbohydrate 42.7, Fiber 5.2, Sugar 4.6, Protein 8.9
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