Cranberry Walnut Scones Recipes

CRANBERRY-WALNUT SCONES

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.

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.

CRANBERRY-WALNUT SCONES

Steps:

• In a large bowl, combine flour, sugar, baking powder, cinnamon, cranberries, and walnuts. Toss together lightly to mix.
• In a medium bowl, whisk together melted ghee or butter,egg, milk, and vanilla extract, then pour all at once into flour mixture.
• Mix lightly, using as few strokes as possible, until dough clings together.
• Preheat oven to 350°.
• Turn out dough onto a lightly floured surface. With floured hands, pat dough into an 8-inch round, about 1-1/2 inches thick.
• Cut round into eight pie-shaped wedges and place on an ungreased cookie sheet.
• Bake until lightly browned around the edges, about 20 minutes.
• Cool on a baking rack.

CRANBERRY-ORANGE SCONES WITH WALNUTS

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.

CRANBERRY & WALNUT SCONES

Steps:

• Pre-heat oven to 400°F Coat baking sheets with cooking spray.
• Combine flour, baking powder, baking soda, and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in cranberries.
• Add buttermilk and vanilla, stirring with a fork until dry ingredients are moistened.
• Spoon 2 heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets coated with cooking spray. Sprinkle evenly with walnuts and 1 ½ teaspoons sugar.
• Bake at 400F for 15 to 17 minutes or until golden. Makes 12 scones.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES

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.