CRANBERRY SCONES
A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!
Provided by CRISTINA GOMEZ
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g
LEMON CRANBERRY SCONES
Make and share this Lemon Cranberry Scones recipe from Food.com.
Provided by Stuart
Categories Scones
Time 34m
Yield 14 scones
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450 F (230 C) and place a cheese grater in the freezer.
- 2. Combine kefir and lemon juice. Adjust volume of kefir to bring the total combined liquid to 1 1/3 cup.
- 3. Combine dry ingredients in a large mixing bowl.
- 4. Grate cold butter into dry ingredients and stir to combine.
- 5. Add cranberries to dry ingredients.
- 6. Add kefir to dry ingredients and stir to combine.
- 7. Knead gently four times and roll out to 1 to 1 1/2 inches thick.
- 8. Cut into squares, rounds or the polygon of your choice.
- 9. Prepare egg wash with egg yolk and water, and brush scones. Sprinkle some coarse granulated sugar over the scones if you like.
- 10. Bake in preheated oven for 12-14 minutes.
Nutrition Facts : Calories 163.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 29.3, Sodium 431, Carbohydrate 21.9, Fiber 1, Sugar 1.2, Protein 3
MEYER LEMON CRANBERRY SCONES
Categories Bread Milk/Cream Food Processor Breakfast Brunch Dessert Bake Cranberry Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. and line a large baking sheet with parchment paper.
- With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
- In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
- In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
- In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
- On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
- Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
CRANBERRY LEMON SCONES
Make and share this Cranberry Lemon Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 32m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F
- Mix dry ingredients together. Cut butter into flour mixture using a pastry knife or a food processor until crumbly. Add cranberries and mix gently to distribute.
- Pour buttermilk over flour mixture and stir with a fork or pulse in food processor until the dough gathers into a sticky ball. Do not over mix or the scones will be tough.
- On a floured surface, gently pat dough to 1/2-inch thick. Cut into 3-inch rounds using a floured cutter. Reshape leftover scraps with your fingers and cut more rounds. Place rounds 2 inches apart on an ungreased baking sheet. Brush with beaten egg.
- Bake 10 to 12 minutes. Serve immediately.
Nutrition Facts : Calories 178, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 335.6, Carbohydrate 21.8, Fiber 0.8, Sugar 3.3, Protein 3.7
LEMON CRANBERRY OAT SCONES
Yum. Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one - DH & I have really come to enjoy this for a more stick-to-your-ribs scone. Edited Nov '10 to only fresh or frozen cranberries, as the moisture is essential to the scone's texture.
Provided by Katzen
Categories Quick Breads
Time 30m
Yield 4-6 Scones, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
- Stir oil into dry ingredients.
- Mix in cranberries and almonds.
- Add vanilla extract and milk.
- Stir until the dry ingredients are damp and will clump together.
- Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
- Sprinkle with course sugar, if using.
- Bake for 20 minutes, until lightly browned.
Nutrition Facts : Calories 287.9, Fat 9.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 198.1, Carbohydrate 42.7, Fiber 5.2, Sugar 4.6, Protein 8.9
LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE
I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.
Provided by Paula Todora (Paula T)
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
- Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
- Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
- Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
- Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
- Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.2 g, Sodium 239.5 mg, Sugar 15.3 g
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4.6/5 (22)Total Time 30 minsCategory Breakfast And BrunchCalories 114 per serving
- In a food processor add the flour, baking powder, sugar, lemon zest and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
- Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
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- In a very large bowl combine flour, sugar, baking powder, salt and lemon peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Make a well in the center of the flour mixture.
- In a small bowl combine milk and sour cream. Add to flour mixture. Stir just until moistened (batter should be lumpy). Do not over mix.
- Turn dough out onto a lightly floured surface. Quickly knead dough about 6 to 8 strokes or until nearly smooth. Place dough on an ungreased or parchment-lined baking sheet. Using a lightly floured rolling pin or floured hands, roll or pat into a 10-inch circle, that is 3/4-inch thick. Cover and freeze for 20 minutes or until dough is firm enough to cut; cut into 8 to 12 wedges, but do not separate wedges.
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