CRANBERRY GINGERBREAD SCONES
Cranberry studded scones are perfect for a holiday brunch. The baking aroma is so welcoming, I bake these gingerbread scones as guests arrive. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk together first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together cream and molasses; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a lightly floured surface; knead gently 5 times. Pat dough into an 8-in. circle; cut into 8 wedges. Place on an ungreased baking sheet., Mix sugar and cinnamon; sprinkle over scones. Top with pecans. Bake until light brown, 12-14 minutes. Serve warm.
Nutrition Facts : Calories 326 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 314mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY SCONES
A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!
Provided by CRISTINA GOMEZ
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g
CRANBERRY GINGER SCONES
Categories Bread Citrus Brunch Bake Vegetarian Quick & Easy
Yield 10 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside. Put the flour, sugar, baking soda, baking powder, and salt in the food processor pulse to combine. Evenly distribute the sliced butter in the food procssor over the dry ingredients. Pulse 6 to 8 times to break up the butter into pea size bits. Add the ginger, cranberries, and buttermilk. Run to combine and Kneed. Turn out onto a lightly floured surface. Form into a ball. Then pat out into a circle that is about 1 inch thick. use a knife to cut out 10 wedges. Transfer wedges to lined baking sheet making sure to leave an inch betwwen the wedges so there is room for them to expand. Bake in a 400 degree oven for 20 to 25 minutes or until golden brown. Serve at once.
CRANBERRY GINGER SCONES
From Kitchen Daily by Chez Us Denise Woodward and Lenny Ferreira. Use your food processor, or make the old fashioned way -- by hand, like making biscuits!
Provided by KerfuffleUponWincle
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Line a baking sheet with parchment paper.
- NOTE: If you don't own a food processor, make these scones as you would make biscuits!
- In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
- Add the heavy cream. Pulse until the dough comes together.
- Add the ginger and cranberries, and give a quick pulse.
- Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
- Place onto a baking sheet, with space between each one.
- Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
- Bake for 15 - 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.
CRANBERRY ORANGE GINGER SCONES
These are lovely! They have the perfect texture. The cranberries come out soft and delightful. These would be great with tea and coffee... or maybe a glass of eggnog or hot chocolate. The key to a proper scone is to not over mix. Make sure to add the cream slowly to the dry ingredients until right consistency is achieved. I...
Provided by Veneta Britt
Categories Other Breads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Spray 2-4 cookie sheets with non stick spray. Preheat oven to 375*F.
- 2. In small bowl combine the cranberries and candied ginger with 1/2 cup of the flour. In large bowl mix together rest of flour, sugar, salt, baking powder, and orange peel. combine both bowls into the large bowl.
- 3. In small bowl combine the cream and 1/2 cup of the milk. Add slowly to the dry ingredients and combine to make a soft dough. If needed add the remaining milk by tablespoonfuls to get a soft but workable dough.
- 4. Turn out onto lightly floured board and pat or roll into 3/4 inch thickness. Cut into triangles about 2 1/2 inches across at the base. A pizza wheel works well for this. Place on baking sheets. Bake 15-20 minutes until puffed, lightly golden browned and cooked through.
- 5. Serve with your choice of butter, cream, jams or jellies.
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