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.
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
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 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.
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CRANBERRY SCONES | RICARDO
From ricardocuisine.com
4/5 (51)Calories 145 per servingCategory Main Dishes
- With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a cookie sheet with parchment paper.
- 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.
- Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.
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