Thanksgiving Matcha Cranberry Scones Recipes

Steps:

• Preheat the oven to 425.
• In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Add orange zest. Using your hands, rub the butter into the flour mixture, squeezing, rubbing, pinching with your fingers until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
• In a small bowl, combine the 1/2 c half-and-half and the egg, beating well. Add the cranberry sauce and stir well. Pour the wet ingredients into the dry ingredients and stir gently just to combine. The dough will look dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl. Don't worry about that. Use your hands to press the dough into a rough mass.
• Turn the dough and any excess flour out onto a board or countertop. Press, gather, and knead it until it just comes together. You really should not knead it more than 12 times. No matter what, do not overwork it, or the scones won't be tender. Due to the cranberry sauce, this particular version is so sticky that it's hard to even knead it a few times, but keep an eye out if you are trying a drier version.) Again, don't worry about it if there is excess flour. As soon as it holds together, pat it out into a circle that is 1-inch thick. Cut with a knife into 8 wedges.
• Line a baking tray parchment paper or a silicone baking mat. Transfer the scones as best you can. (Mine were so sticky that I had to lightly pat them back into shape on the baking tray.) Pour a tiny bit of half-and-half into a little cup. Use a pastry brush or your fingertips to gently brush/pat some half-and-half on the top of each scone.
• Bake for 10-15 mins., or until pale golden. Transfer to a rack to cool slightly, but then do let yourself have one right away, while it's still warm. With a pat of butter.
• Note: If you want to freeze them, wrap them in aluminum foil and put in a freezer bag or container. Bring to room temp and then warm in a low oven (300 degrees), toaster oven, or in a wide-slotted toaster set to "warm." (I recommend warming them even if you don't freeze them first!).

Steps:

• Preheat oven to 400°F.
• Sift and whisk the dry ingredients together.
• Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives) until crumbly.
• Whisk the wet ingredients together.
• Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
• Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick.
• Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
• Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
• Bake for 12-15 minutes, or until the edges are golden brown.
• For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth.
• Top the scones with glaze as desired, and enjoy!

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.

Steps:

• Sift flour, sugar, baking powder, salt, baking soda together.
• Cut in 1/4 cup butter until mixture is crumbly.
• Add egg, orange peel, and orange juice and mix until mixture is evenly moist.
• Fold in raisins and cranberries.
• Spoon into a greased 9 x 5 x 3 loaf pan.
• Bake at 350°F for 1 hour and 10 minutes or until toothpick in center comes out clean.
• Cool out of pan on a wire rack. keep stored in aluminum foil.

Steps:

• Preheat oven to 375 degrees.
• Beat buttermilk and egg in small bowl and set aside.
• In a large bowl, measure flour, baking powder, baking soda and salt.
• Cut in butter until mixture resembles small peas.
• Mix in cranberries, sugar and orange rind.
• Add buttermilk mixture and stir until soft dough forms.
• Using your hands, form dough into a large ball and place on floured surface.
• Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.
• Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.
• Bake scones for 15-20 minutes.
• While still warm, brush with butter and sprinkle with icing sugar.

Steps:

• Measure flour, sugar,baking powder,soda,and salt into a large bowl.
• Cut in butter until crumbly.
• Add shredded apple, cranberries and milk.
• Stir to form a soft dough.
• Turn dough out onto a lightly floured surface.
• Knead gently 8 to 10 times.
• Pat into two 6 inch circles.
• Brush tops with milk and sprinkle with sugar and cinnamon.
• Cut each circle into six pie-shaped wedges.
• Place onto greased baking sheet.
• Bake at 425 degrees for 15 minutes, or until browned.
• Serve warm with Butter.