WHOLE GRAIN CRANBERRY-APPLE SCONES
Provided by Susan Reid
Categories Bread Fruit Juice Breakfast Brunch Bake Vegetarian High Fiber Cranberry Apple Oat Fall Whole Wheat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine first 8 ingredients in large bowl; whisk to blend. Using back of fork, cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss to distribute evenly. Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened.
- Turn dough out onto lightly floured work surface. Gently knead 2 or 3 turns to bind. Divide dough in half. Pat out each half to 6-inch-diameter, 3/4-inch-thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing at least 1 inch apart. Brush scones with buttermilk to glaze, then sprinkle with coarse sugar.
- Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes. Serve warm.
WHOLE WHEAT CRANBERRY SCONES
With a biscuit-like texture, these sweet scones are wonderful spread with butter or jam. Serve them alongside a medley of berries at your next holiday brunch...or enjoy them as an afternoon snack with a hot cup of tea.
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE CRANBERRY SCONES
These have a terrific aroma and taste. Great for breakfast or brunch. This is my recipe of apple cranberry scones.
Provided by Barb G.
Categories Scones
Time 30m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Measure flour, sugar,baking powder,soda,and salt into a large bowl.
- Cut in butter until crumbly.
- Add shredded apple, cranberries and milk.
- Stir to form a soft dough.
- Turn dough out onto a lightly floured surface.
- Knead gently 8 to 10 times.
- Pat into two 6 inch circles.
- Brush tops with milk and sprinkle with sugar and cinnamon.
- Cut each circle into six pie-shaped wedges.
- Place onto greased baking sheet.
- Bake at 425 degrees for 15 minutes, or until browned.
- Serve warm with Butter.
WHOLE GRAIN CRANBERRY APPLE SCONES
Make and share this Whole Grain Cranberry Apple Scones recipe from Food.com.
Provided by Little Suzy Homemak
Categories Scones
Time 42m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
- Combine first 8 ingredients in a large bowl; whisk to blend.
- Using back of fork, cut in butter until mixture resembles coarse meal.
- Add cranberries and apples and toss to distribute evenly.
- Whisk 1/2 cup buttermilk, juice concentrate and egg to blend in a small bowl.
- Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened.
- Turn dough to a lightly floured work surface. Gently knead for 2 or 3 turns to bind.
- Divide dough in half. Pat out each half to a 6-inch diameter, 3/4-inch thick round. Cut each round into 6 wedges.
- Arrange scones on prepared baking sheet, spacing at least 1 inch apart. Brush scones with buttermilk to glaze, then sprinkle with coarse sugar.
- Bake scones until puffed and brown and tester inserted in centers comes out clean, about 22 minutes. Serve warm.
Nutrition Facts : Calories 234.7, Fat 8.9, SaturatedFat 5.2, Cholesterol 38.4, Sodium 234.1, Carbohydrate 36.4, Fiber 3.6, Sugar 13.7, Protein 4.9
LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES
These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.
Provided by CROWLAND
Categories Bread Quick Bread Recipes Scone Recipes
Time 42m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
- Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g
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