CRANBERRY-WALNUT SCONES
Take a break from regular bread with this delicious scone that's made using Bisquick® baking mix, cranberries and walnut. Ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
- Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
- Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Scone, Sodium 290 mg, Sugar 13 g, TransFat 1 g
CRANBERRY-ORANGE SCONES WITH WALNUTS
The cranberry, orange, and walnut combination is perfect for Christmas morning. These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea or mulled cider.
Provided by Jeannette
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
- Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
- Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
- Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 30.6 g, Cholesterol 46.5 mg, Fat 12.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.6 g, Sodium 326.3 mg, Sugar 13.5 g
CRANBERRY ORANGE SCONES
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. -Karen McBride, Indianapolis, Indiana
Provided by Taste of Home
Time 35m
Yield 10 scones.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
Nutrition Facts : Calories 331 calories, Fat 17g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 396mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY PECAN SCONES
Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Provided by M. Goldman
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
- Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g
CRANBERRY NUT SCONES
Make and share this Cranberry Nut Scones recipe from Food.com.
Provided by Sewwhatsports
Categories Scones
Time 30m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a baking sheet with non stick cooking spray.
- Combine the sour cream and baking soda in a small bowl.
- Combine flour, sugar, baking powder, cream of tartar and salt in a large bowl.
- Cut in butter until mixture resembles fine breadcrumbs.
- Combine egg and vanilla extract with sour cream mixture.
- Gently stir into the flour until moistened. DO NOT OVERMIX!
- Knead dough 10 times only.
- Place dough on baking sheet and pat into 3/4" thickness.
- Cut into 6 wedges and separate so the scones are not touching. Leave adequate space for expansion.
- Dust with sugar.
- Bake 15-20 min or until golden brown.
CRANBERRY SCONES
"You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins," says Della Dunsieth of New Castle, Pennsylvania. "Don't overmix or you'll have a hard, dense scone."
Provided by Taste of Home
Time 25m
Yield 4 scones.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g 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 ORANGE SCONES
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
DRIED CRANBERRY, WALNUT, AND LEMON SCONES
Provided by Jennifer Wickes
Categories Berry Citrus Nut Breakfast Brunch Bake Quick & Easy Cranberry Lemon Walnut Fall Shower Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
Steps:
- Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
- Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
- Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.
CRANBERRY-MAPLE NUT SCONES
Chunks of cranberries and sweet maple create a tasty combination in these easy scones for breakfast or afternoon tea.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
- Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
- Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
- In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Scone, Sodium 560 mg
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- With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a cookie sheet with parchment paper.
- In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not overmix.
- Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.
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