Killer Cranberry Scones Recipes

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.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
• Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
• Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.

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.

Steps:

• Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven.
• Butter or line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
• Stir in the cranberries and mixed fruit peel, making sure not to crush the berries.
• Add the milk and stir until just combined. Do not over mix.
• Knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick.
• Transfer to the prepared baking sheet and then brush the scone with milk. Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds.
• Bake for 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.
• Remove from oven and then turn your broiler on a high setting. Sift icing sugar over the top of the scone and place under the broiler.
• Broil for just a few seconds, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly!
• Transfer to a wire rack to cool.
• Enjoy!

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.

Steps:

• Put prunes and water in a blender and puree.
• Preheat oven to 400 degrees F.
• Coat baking sheet with cooking spray.
• In a large bowl, combine flour, brown sugar, baking power, baking soda, and cinnamon.
• Mix in prune puree.
• Add margarine and mix.
• Mix in yogurt until just blended.
• Stir in cranberries.
• On floured surface, roll or pat dough to ¾ inch thickness.
• Cut out with 2 ½ - 3 inch cookie cutter, rerolling scraps as needed.
• Arrange on baking sheet, spacing 2 inches apart.
• Beat egg white and brush on scones.
• Sprinkle with sugar.
• Bake about 15 minutes or until golden brown and springy to the touch.
• Serve warm.

Steps:

• In a bowl beat together egg, cream, orange extract, orange peel, cinnamon, nutmeg and vanilla.
• In a separate bowl sift together flour, sugar, baking and salt. Cut the butter into the flour until course crumbs form. Pour cream mixture into the bowl with the flour; stir with a spatula until everything is well combined.
• Knead the dough on a floured surface and pat dough into a circle that is about 7 inches in diameter. Cut 8 wedges into the circle.
• Bake at 400°F for 15 minutes or until done.