Super Simple Cranberry Coconut Scones Food

CRANBERRY SCONES

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

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.

SUPER SIMPLE CRANBERRY COCONUT SCONES

Steps:

• Mix together all dry ingredients.
• Add the cream and mix just until all ingredients are moistened.
• Drop by tablespoonfuls on a lightly greased baking sheet.
• Sprinkle the mounds of dough lightly with sugar.
• Bake 15 minutes in a 375 degree oven.
• Remove immediately to cooling rack.

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.

SUPER SIMPLE SCONES

Steps:

• Heat oven to 375 degrees F.
• Mix together flour, sugar, baking soda and
• cream of tartar.
• Cut in butter to half a pea size, as for pie dough.
• Beat eggs slightly with milk.
• Mix egg mixture into flour mixture with fork only until dough begins to leave sides of bowl.
• Divide dough into two parts with a fork, right in the bowl.
• Sprinkle some flour, about 1 to 2 tablespoons, onto one corner of cookie sheet.
• Dump half the dough onto that floured corner and shape into a five-inch circle.
• You might have to sprinkle some flour on top of dough circle.
• Cut with a knife into 8 pie shaped wedges.
• They will be small but don't worry about it because they'll expand while baking.
• Dip the knife in some of the flour if needed so it doesn't stick to dough.
• Arrange the cut pieces on the other end of cookie sheet, four pieces to a row.
• Repeat with other half of dough and arrange those cut pieces on the half of the cookie sheet you worked on.
• Bake at 375 degrees F. about 12 to 15 minutes or until golden brown.
• Makes 16 pieces.

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!