CRANBERRY SCONES
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 7
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.
RICARDOS CRANBERRY SCONES
A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. He suggests serving them with Honey-Orange buuter (recipe also posted). A beautiful cookbook. These scones look delicious
Provided by Jubes
Categories Scones
Time 40m
Yield 20 scones, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F / 200°C . Oven rack in middle position.
- Line a cookie sheet with parchment or baking paper.
- Using a food processor- combine the flour, sugar, baking powder and salt. Add the butter and pulse until all of the butter pieces are pea sized. Add the buttermilk and pulse just long enough to moisten the flour.
- Transfer the scone mixture to a bowl and fold in the cranberries. Do not overmix.
- On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2cm) thick. Using a 2 inch (5cm) cookie cutter, cut the dough into rounds.
- Arrange the scones on the baking sheet, leaving space between each one.
- Glaze- brush the scones with buttermilk and sprinkle with sugar.
- Bake until golden brown, 15 - 20 minuts. Let cool on a rack until ready to serve.
- You can freeze the scones.
Nutrition Facts : Calories 250, Fat 9.7, SaturatedFat 6, Cholesterol 25.3, Sodium 213.4, Carbohydrate 37, Fiber 1.1, Sugar 12.6, Protein 4
CRANBERRY SCONES (FROM RICARDO: MEALS FOR EVERY OCCASION)
Steps:
- 1. With the rack in the middle position, preheat the oven to 400F (200C). Line a cookie sheet with parchment paper. 2. SCONES: in a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not overmix. 3. On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using a 2-inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. 4. GLAZE: Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.
OATMEAL CRANBERRY SCONES
This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.
Provided by SusannaGail
Categories Scones
Time 22m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5
CRANBERRY SCONES
Great recipe to use up those holiday cranberries! It's delicious any time of year, though, if you can get the cranberries.
Provided by PanNan
Categories Scones
Time 33m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.
- Reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.
- Turn dough out onto a lightly floured surface; knead 5- 6 times.
- Shape into an 8-inch circle.
- Cut into 8 wedges, and place on a lightly greased baking sheet.
- Prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream.
- Bake at 425 for 18 minutes or until lightly browned.
- Serve warm with whipped cream drizzled on top.
Nutrition Facts : Calories 350.3, Fat 17.2, SaturatedFat 10.6, Cholesterol 56, Sodium 300.2, Carbohydrate 44.8, Fiber 1.6, Sugar 13, Protein 4.8
DRIED CRANBERRY SCONES
Fresh, warm, buttery "biscuits" with dried cranberries, drizzled with a little bit of a sweet orange glaze. My kids and grandkids (and I) loved 'em! Took a couple of different scone recipes and modified as I went along.
Provided by RJ Hallstrom
Categories Scones
Time 35m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 12
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).
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