Kathys Cranberry Scones Recipes

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 SCONES

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.

KATHY'S CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400 degrees F. Combine flour, sugar, baking powder, salt, nutmeg; mix well. Combine egg, yogurt, oil, and vanilla; blend well. Add to flour mixture; stir until dry ingredients are moistened. Stir in cranberries.
• Shape dough into an 8-inch circle on a floured surface. Cut into 8 or 12 wedges. (They rise a lot, and I sprinkle tops with sugar.) Place on cookie sheet or in scone pan.
• Bake in upper third of oven for 15 minutes, or until lightly browned. Serve warm or cold. Freeze well.

KATHY'S CRANBERRY SCONES

Steps:

• Position rack in the center of the oven, preheat to 400. Line a baking sheet with parchment paper, or prepare a nonstick baking sheet.
• In the bowl of a mixer, thoroughly stir together the all purpose flour, sugar, baking powder and salt.
• Drop in cubed cold butter and stir on medium speed until the largest pieces are pea-sized and the rest resembles bread crumbs. Do no allow the butter to melt or to form a paste with the flour.
• Mix cranberries and chocolate chips in a small bowl, add 1 tbsp flour. Coat chips and cranberries in flour and add to flour mixture in the mixing bowl.
• Turn mixer on medium-low speed and add cold heavy cream. Mix just until flour mixture is mostly moist. With your hands, turn the dough in the bowl to mix in the rest of the flour.
• On a floured surface roll out dough until about ¾" thick. Cut into squares and place on baking sheet. Brush the tops of the scones with 2-3 tsp cream or milk, sprinkle with sugar. Bake until the tops are golden brown, about 12-15 minutes Let cool on a rack, garnish while warm with sugar in the raw.