CRANBERRY PECAN SCONES
Cranberries adds festive color and fun flavor to baked goods and other dishes. These scones are a favorite treat for breakfast or a snack.-Sandy Ferrario, Ione, California
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the eggs, orange juice, vanilla and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Pat dough into a 6-1/2-in. circle on a greased baking sheet. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 323 calories, Fat 19g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 409mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g 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-ORANGE SCONES
These moist, tender, and flavorful cranberry-orange scones are a great start to the day!
Provided by Michelle Hoile
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
- Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
- Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g
EASY CRANBERRY-ORANGE SCONES
Coffee shop sweet scones strut fresh orange and dried cranberries flavor while featuring Gold Medal® whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, mix flours, 1/4 cup granulated sugar, the orange peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/3 cup milk, the orange juice and cranberries just until dry ingredients are moistened.
- On ungreased cookie sheet, pat dough into 8-inch round. Cut into 8 wedges; do not separate.
- Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes.
- In small bowl, mix powdered sugar and 2 to 3 teaspoons milk until thin enough to drizzle. Drizzle over warm scones. Serve warm or cool.
Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Scone, Sodium 250 mg, Sugar 18 g, TransFat 0 g
EASY CRANBERRY ORANGE PECAN SCONES
Yet another new scone recipe that I've come up with. We like these scones because they're hearty, healthy, tasty, and hold you to lunch! I hope you enjoy these as much as we do. These scones are not overly sweet, so if you like your scones sweet, you may wish to add more brown sugar.
Provided by Katzen
Categories Scones
Time 30m
Yield 4 Scones, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp.
- Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar.
- Bake at 400 for 20 minutes, until lightly browned.
Nutrition Facts : Calories 282.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 4.3, Sodium 200.2, Carbohydrate 42.4, Fiber 4.9, Sugar 8.2, Protein 6.7
MAKEOVER CRANBERRY PECAN SCONES
The changes in this made over recipe cut the calories by a quarter and the fat, saturated fat and cholesterol by half. But the make over scones still have a tender texture, an appealing orange flavor and tart bursts of cranberry goodness.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Whisk the egg, orange juice, vanilla and orange zest. Stir into crumb mixture just until moistened. Stir in cranberries and pecans. Turn onto a floured surface; knead 10 times., Pat dough into a 6-1/2-in. circle on a baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 321mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 5g protein.
CRANBERRY ORANGE SCONES
I started with a basic scone recipe from "The Twelve Teas of Christmas" by Emilie Barnes (page 23), but this is far from it. I began tweaking the recipe according to my own preferences, after having other scones that were too sweet, not sweet enough, too dry, too soft, not flavorful enough, etc. This is where I've settled--for now! They're quite consistent, and consistently loved. For a stronger orange flavor, you can add 1-2 tsp. orange extract and/or orange zest. You can also add a frosting or glaze made from orange juice and confectioner's sugar. Some extract, orange juice concentrate, and/or orange peel would add more flavor to that, too. I tend to make a large amount because I make them for tea parties or for my large family, but you can easily halve the recipe. Serve with clotted cream (real or fake) and jam, but they're also great with butter, or plain. I make a clotted cream substitute by softening butter and cream cheese, then mixing them in a ratio of 1:1. Yum!
Provided by TapestryThreads
Categories Scones
Time 45m
Yield 24 scones, 24 serving(s)
Number Of Ingredients 7
Steps:
- Optional: Soak cranberries in the orange juice to plump them while you make the dough, for a few minutes, a few hours, or overnight before starting the recipe.
- Mix dry ingredients together, then cut in butter until mixture resembles coarse crumbs.
- Stir in orange juice and cranberries. Mix lightly until dough comes together. If it seems too dry, add more orange juice, but just one spoonful at a time. Texture should be like biscuit dough. Don't overmix.
- Dump the dough out on an oiled or floured surface. Oil or flour your hands, pat the dough together, then divide into four balls.
- Place each ball on an ungreased cookie sheet (or use a little cooking spray, just on the spots where you place the dough), then smooth and flatten each one to a 6-inch round about 1 inch thick.
- Sprinkle rounds with sugar if desired (it makes the tops sparkly--I use demerara sugar if I have it). Using an oiled knife, cut each round into 6 wedges.
- Bake at 425 degrees for about 20-25 minutes, or until lightly browned. Let cool on pan for a few minutes, then use a small serrated knife to separate the scones and transfer them to a rack or cloth-lined basket.
- You can also make drop scones by dropping spoonfuls of dough onto a cookie sheet. (I like to use an ice cream scoop--the kind that will push the dough out. It makes them round and consistently sized.) These don't bake so long (maybe 15 minutes), so watch them closely.
- I have normally made these in a heavy-duty mixer (Bosch), and when I had to make them by hand, it was much more challenging to avoid over-mixing while getting enough liquid incorporated. The finished texture was quite different. I had to bake them longer because they were doughy in the middle, and then they got too brown. So perhaps if you don't have a mixer, you should pat them thinner (maybe 3/4 inch) and add a little more baking powder to help the rise.
Nutrition Facts : Calories 224.3, Fat 9.9, SaturatedFat 6.1, Cholesterol 25.4, Sodium 257.8, Carbohydrate 31.6, Fiber 1, Sugar 10.4, Protein 2.9
CRANBERRY PECAN SCONES
This recipe is delicious and healthful- it's half whole grains, although you'd never guess it! I make the oat flour by grinding up oatmeal or instant oatmeal. You could also substitute whole wheat flour or whole wheat pastry flour. You can use fresh or frozen cranberries for this recipe.
Provided by Chef Lele
Categories Scones
Time 26m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Roughly chop cranberries.
- Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter.
- Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky!
- Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter.
- Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.
Nutrition Facts : Calories 206.7, Fat 7.6, SaturatedFat 3.2, Cholesterol 12.5, Sodium 247.2, Carbohydrate 31.7, Fiber 2.5, Sugar 8.5, Protein 4.6
ORANGE-PECAN SCONES
Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from Fields of Greens. Variation included for Apricot-Walnut Scones
Provided by cookiedog
Categories Scones
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
- Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
- Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
- VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.
Nutrition Facts : Calories 370.8, Fat 15.2, SaturatedFat 7.9, Cholesterol 52.3, Sodium 308.1, Carbohydrate 52.9, Fiber 2.2, Sugar 15.6, Protein 6.7
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