Killer Cranberry Scones Recipes

DRIED CRANBERRY SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 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.

KILLER CRANBERRY SCONES

Steps:

• In a large bowl, stir together flour, sugar, baking soda, baking powder, and salt with a fork.
• Cut in butter with a pastry blender until it resembles coarse cornmeal.
• Stir in cranberries, walnuts, and orange peel.
• Make a well in the center of the mixture and add the buttermilk.
• Stir the mixture with a fork until the dough pulls away from the sides of the bowl.
• With your hands, gather the dough into a ball and turn out onto a lightly floured board.
• Roll or pat the into a 1/2 inch thick square. Cut into 2 1/2 inch circles (use a cookie cutter or an empty can) and place 1 1/2 inches apart on lightly greased baking sheets.
• Bake at 425°F for 12 minutes or until lightly browned.

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.

KILLER CRANBERRY SAUCE

Steps:

• Grate orange peel and add to a pot with the sugar and ginger.
• Add the juice from the orange into the pot and simmer over medium heat until sugar is dissolved.
• Add cranberries and cook until they pop- about 5 minutes.
• Add pecans and cool sauce.
• Enjoy!

DRIED CRANBERRY SCONES

Steps:

• Mix dry ingredients in a large mixing bowl.
• Cut in softened butter and mix until small crumbles form.
• Add cranberries and mix well.
• Add cream and egg and mix until dry ingredients are moistened and soft dough forms.
• Turn dough onto floured surface and knead gently about 10 times.
• Split dough into two portions and pat each portion into a round, about 1/2 inch thick.
• Place both rounds onto a lightly greased cookie sheet and cut each into 8 pie-shaped portions.
• Bake in 400 degree oven for about 15 - 20 minutes, until light golden brown.
• Remove from cookie sheet immediately and place on plate.
• While scones are baking, mix glaze ingredients. Do not make glaze too thin (add juice a little at a time).
• Allow scones to cool about five minutes, then drizzle with glaze.
• Serve warm, with butter (if desired).

CRANBERRY SCONES

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
• On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

CRANBERRY SCONES

Steps:

• Preheat over to 425 degrees.
• Mix dry ingredients together. Stir in cranberries.
• Add whipping cream, stirring just until soft dough forms. If dough is too wet, add extra flour, one tablespoon at a time.
• On a floured surface, gently knead dough five or six times.
• Place on greased cookie sheet and pat into 8-inch circle. Score into eight wedges, gently separating. Sprinkle top with sugar.
• Bake for 15-20 minutes, or until golden brown. Serve warm.

OATMEAL CRANBERRY SCONES

Steps:

• Preheat the oven to 450°F (230°C).
• Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
• Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
• Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
• Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

CRANBERRY SCONES

Steps:

• Preheat oven to 375 degrees.
• Beat buttermilk and egg in small bowl and set aside.
• In a large bowl, measure flour, baking powder, baking soda and salt.
• Cut in butter until mixture resembles small peas.
• Mix in cranberries, sugar and orange rind.
• Add buttermilk mixture and stir until soft dough forms.
• Using your hands, form dough into a large ball and place on floured surface.
• Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.
• Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.
• Bake scones for 15-20 minutes.
• While still warm, brush with butter and sprinkle with icing sugar.