RAISIN SCONES
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts :
CRANBERRY & RAISIN SCONES
Usually I find scones too dry but these are very moist! Serve them warm from the oven with butter & preserves - or make a day ahead & store in an air-tight container. You can use just cranberries or just raisins but I prefer the combination. If you don't have 18% cream (table cream in Canada) you can replace with 1/2 cup of whipping cream (heavy cream) + 1/2 cup of whole milk or 2% milk - but not 1% or skim milk!
Provided by CountryLady
Categories Scones
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Line a baking sheet with parchment& preheat the oven to 400F.
- Combine the dry ingredients in a large bowl; using a pastry cutter, add the butter until the mixture resembles coarse crumbs.
- Mix in the cranberries& raisins.
- Combine the wet ingredients in a separate bowl; add to the dry ingredients& stir until just combines.
- Turn the dough out onto a well-floured work surface& knead until the wet& dry ingredients are mixed well.
- Roll the dough into a ball& flatten into a disc about 2 1/2 inches thick.
- Brush the top with milk& sprinkle with sugar.
- Cut into 6 wedges& place on baking dish.
- Bake until golden brown, about 15 minutes.
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 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-RAISIN SCONES
A very British treat, served with butter, or with clotted cream and strawberry jam. From the blog at delicious:days.
Provided by DrGaellon
Categories Scones
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Line a baking sheet with parchment or a Silpat.
- In a food processor, combine 1 1/2 cups flour, baking powder, sugar and salt. Process briefly to combine. Add ice-cold butter cubes and pulse five or six times, until the butter is cut into chunks no bigger than a small pea. Add raisins and cranberries and pulse once or twice more to distribute. Add milk or buttermilk and pulse until dough is just combined and shows no large spots of dry flour; add more flour if dough appears too wet.
- Sprinkle half the remaining flour on a board. Turn out the dough onto the flour and sprinkle with the last of the flour. Knead by hand just 3 or 4 times. Pat into a disc about 1 1/4 inches thick (about 6" across). Using a long, sharp knife, cut disc into 6 wedges. Cut straight up-and-down, and do not drag the knife through the dough, or it will rise unevenly. (Alternatively, use a 2.5-inch round cookie cutter and cut into 6 rounds, or pat into a 7.5x5 inch rectangle and cut into 6 2.5-inch squares.).
- Place scones on lines baking sheet. Beat egg yolk and milk, and brush onto each scone. Sprinkle each scone with a small pinch of coarse sugar. Bake in the middle of the preheated oven for 13-15 minutes or until golden brown. Cool 5 minutes on pan, then transfer to a wire rack until cool enough to handle. Serve warm with butter or clotted cream and jam.
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