Cranberry Buttermilk Scones Recipes

BUTTERMILK CRANBERRY SCONES

Steps:

• 1. Preheat oven to 425 degrees.
• 2. In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge.
• 3. In a small bowl, whisk together egg, buttermilk, and lemon zest; place bowl in fridge.
• 4. Get organized: measure out and chop the cranberries; set aside. Line a baking sheet with parchment or a silpat; set aside. Lightly dust a counter top with flour. Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
• 5. Remove bowls of flour and buttermilk from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cranberries and stir to combine.
• 6. Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together. Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything. Pat into a circle about 1/2 inch thick. Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer. Put scones on lined baking sheet and brush lightly with heavy cream (optional).
• 7. Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned. Remove to cooling rack.
• 8. Enjoy with someone you love.

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.

CRANBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
• In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
• In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
• Bake in preheated oven until golden brown, about 20 minutes.

SKINNY CRANBERRY-BUTTERMILK SCONES

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.

DRIED CRANBERRY SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.

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 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.