CRANBERRY MAPLE NUT SCONES
This is posted in response to a request. It's a simple scone recipe using Bisquick mix! I've also made these using reduced fat Bisquick, soy milk, and Egg Beaters and they still tasted terrific!
Provided by Kree6528
Categories Scones
Time 33m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425ºF.
- Grease cookie sheet.
- Mix all ingredients except Maple Glaze until soft dough forms.
- Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat.
- Shape into ball; knead 10 times.
- Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick).
- Cut into 8 wedges but do not separate.
- Bake 11 to 13 minutes or until golden brown (I find I need at least 13 minutes in my oven or the insides are still gooey).
- Carefully separate wedges.
- To make glaze, beat all glaze ingredients until smooth.
- Drizzle scones with glaze.
- Serve warm.
MAPLE OAT NUT SCONES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h20m
Yield 8 scones
Number Of Ingredients 15
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
- Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
- Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
- For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
- Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
- The scones will keep nice and fresh for days in a plastic zipper bag.
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
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
CRANBERRY NUT SCONES
Make and share this Cranberry Nut Scones recipe from Food.com.
Provided by Sewwhatsports
Categories Scones
Time 30m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a baking sheet with non stick cooking spray.
- Combine the sour cream and baking soda in a small bowl.
- Combine flour, sugar, baking powder, cream of tartar and salt in a large bowl.
- Cut in butter until mixture resembles fine breadcrumbs.
- Combine egg and vanilla extract with sour cream mixture.
- Gently stir into the flour until moistened. DO NOT OVERMIX!
- Knead dough 10 times only.
- Place dough on baking sheet and pat into 3/4" thickness.
- Cut into 6 wedges and separate so the scones are not touching. Leave adequate space for expansion.
- Dust with sugar.
- Bake 15-20 min or until golden brown.
CRANBERRY SCONES
"You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins," says Della Dunsieth of New Castle, Pennsylvania. "Don't overmix or you'll have a hard, dense scone."
Provided by Taste of Home
Time 25m
Yield 4 scones.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE-NUT SCONES
With a 20-minute prep time, these scones can be baking in the oven while you're family's still asleep!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
- In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.
- Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 15 g, TransFat 1 g
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.
More about "cranberry maple nut scones recipes"
CRANBERRY MAPLE SCONES | ADVENTURES IN THE KITCHEN
From adventuresinthekitchen.com
Cuisine AmericanCategory BreakfastServings 8Total Time 36 mins
- Spread the cranberries out onto a rimmed baking sheet lined with parchment paper. Then drizzle with 1 tablespoon of the maple syrup. Transfer to your pre-heated oven and roast for 10 minutes. Remove and set aside to cool completely.
- In the bowl of your food processor with the blade attachment, combine the flour, oats, baking powder, baking soda and salt. Add the cold butter and pulse until you have a coarse crumb.
- In a small bowl, whisk together the buttermilk, egg, vanilla extract and the remaining tablespoon of maple syrup. Then add this liquid mixture to your food processor and pulse until the dough has just barely come together. Be careful not to overmix the dough.
EASY CRANBERRY MAPLE WALNUT BUTTERMILK SCONES RECIPE
From beyondfrosting.com
5/5 (1)Category BreakfastAuthor JanieceTotal Time 27 mins
CRANBERRY MAPLE NUT SCONES (KITCHENPC)
From kitchenpc.com
FREEZE & BAKE WALNUT CRANBERRY SCONES - UNSOPHISTICOOK
From unsophisticook.com
19 SCONE RECIPES THAT WILL BE THE STAR OF YOUR BRUNCH SPREAD
From bhg.com
SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
WHOLE WHEAT MAPLE CRANBERRY SCONES RECIPE - YANKEE MAGAZINE
From newengland.com
CRANBERRY MAPLE SCONES | NEIGHBORFOOD
From neighborfoodblog.com
CRANBERRY OAT SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MAPLE CRANBERRY SCONES - EASY BRUNCH RECIPE
From mimibakesphotos.com
CRANBERRY MAPLE OATMEAL SCONES - MUY BUENO - MUY BUENO …
From muybuenoblog.com
CRANBERRY-MAPLE NUT SCONES | RECIPE | SCONES EASY, BAKING
From pinterest.com
VEGAN SCONES RECIPE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #breads #breakfast #easy #scones #quick-breads #brunch
You'll also love