Cornmeal Cranberry Drop Scones Recipes

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CORNMEAL CRANBERRY DROP SCONES



Cornmeal Cranberry Drop Scones image

If you've got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.

Provided by Martha Rose Shulman

Categories     brunch, quick, appetizer

Time 20m

Yield 20 3-inch scones

Number Of Ingredients 11

130 grams (1 cup) whole-wheat pastry flour
130 grams (1 cup) fine stone-ground cornmeal
50 grams (1/4 cup) unrefined sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 egg
2/3 cup buttermilk
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

Steps:

  • Preheat the oven to 375 degrees. Line baking sheets with parchment.
  • Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
  • In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
  • Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 90 milligrams, Sugar 6 grams, TransFat 0 grams

CORNMEAL CRANBERRY DROP SCONES



Cornmeal Cranberry Drop Scones image

If you've got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.

Provided by Tara Parker-Pope

Time 50m

Yield 20 3-inch scones

Number Of Ingredients 11

130 grams (1 cup) whole-wheat pastry flour
130 grams (1 cup) fine stone-ground cornmeal
50 grams (1/4 cup) unrefined sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 egg
2/3 cup buttermilk
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

Steps:

  • Preheat the oven to 375 degrees. Line baking sheets with parchment.
  • Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
  • In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
  • Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 90 milligrams, Sugar 6 grams, TransFat 0 grams

HEAVENLY CRANBERRY SCONES



Heavenly Cranberry Scones image

A delightful and easy recipe for scones. This is a bit unusual because it doesn't require milk or egg. The result is a lovely and light scone that's so good it's heavenly!

Provided by Lindsay

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold unsalted butter
½ cup vanilla yogurt
½ cup fresh cranberries
1 tablespoon turbinado sugar, or to taste

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.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 28.7 g, Cholesterol 23.7 mg, Fat 9.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 245.6 mg, Sugar 10.2 g

CRANBERRY SCONES



Cranberry Scones image

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

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
⅓ cup white sugar
1 grated zest of one orange
½ cup chopped walnuts
¾ cup half-and-half cream
1 egg

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

CORNMEAL-BERRY SCONES



Cornmeal-Berry Scones image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy the combination of wholesome cornmeal and delicious strawberries in these warm scones - perfect for breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1 cup whole-grain yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon grated orange or lemon peel
1/4 teaspoon salt
6 tablespoons firm butter, cut into cubes
1/2 cup vanilla soymilk
1 tablespoon orange juice
1 1/2 cups strawberries, coarsely chopped
1 tablespoon vanilla soymilk
1 to 2 tablespoons sugar

Steps:

  • Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  • Mix flour, cornmeal, 2 tablespoons sugar, the baking powder, baking soda, orange peel and salt in large bowl. Cut in butter using pastry blender, just until mixture looks like coarse crumbs. Stir in 1/2 cup soy milk and the orange juice just until flour is moistened. Fold in strawberries.
  • Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape into two 6 x 1/2-inch rounds on cookie sheet. Brush rounds with 1 tablespoon soy milk and sprinkle with 1 to 2 tablespoons sugar. Cut each round into 6 wedges.
  • Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 5 g, TransFat 0 g

DRIED CRANBERRY SCONES



Dried Cranberry Scones image

I go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too-but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. -Sherry Leonard, Whitsett, North Carolina

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup buttermilk
1 large egg, room temperature
3/4 cup white baking chips
3/4 cup dried cranberries
1 tablespoon turbinado (washed raw) sugar

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.

Nutrition Facts : Calories 247 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 290mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

CORNMEAL SCONES



Cornmeal Scones image

Make and share this Cornmeal Scones recipe from Food.com.

Provided by Derf2440

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces
3/4 cup buttermilk

Steps:

  • Heat oven to 400°F.
  • Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
  • Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
  • Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  • Score top into 8 wedges, cutting down halfway to the bottom.
  • Bake 20 to 25 minutes or until light brown.
  • Immediately remove from cookie sheet, carefully separate wedges.
  • Serve warm.

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

These moist, tender, and flavorful cranberry-orange scones are a great start to the day!

Provided by Michelle Hoile

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups unbleached all-purpose flour
½ cup cold, unsalted butter, cut into pieces
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 large orange, zested and juiced, divided
1 cup dried cranberries, or more to taste
1 cup buttermilk
1 cup powdered sugar, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
  • Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
  • Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g

SWEET CORNMEAL CRANBERRY SCONES



Sweet Cornmeal Cranberry Scones image

Provided by Florence Fabricant

Categories     breakfast, dessert, side dish

Time 35m

Yield about 16 scones

Number Of Ingredients 10

1 1/3 cups all-purpose flour, plus flour for work surface
1/2 cup yellow cornmeal, preferably stone-ground
4 teaspoons baking powder
Pinch of salt
3 tablespoons granulated sugar
1/2 cup cold unsalted butter, in pieces
1/2 cup chopped dried cranberries
1 large egg, lightly beaten
1/2 cup buttermilk
Preserves and creme fraiche (optional)

Steps:

  • Preheat oven to 450 degrees. Adjust rack to upper third of the oven.
  • Mix the flour, cornmeal, baking powder, salt and sugar in a food processor, and process to blend. Add the butter and pulse until you have a uniformly crumbly mixture. Transfer it to a bowl. Lightly toss in the dried cranberries.
  • Lightly stir in the egg and buttermilk, using a fork or your fingertips. The ingredients should be moistened just enough so they come together to form a ball of soft dough.
  • Pat the dough on a lightly floured board to a thickness of half an inch. Cut it in two-and-a-half-inch rounds. Gently re-form any scraps and cut a few additional rounds.
  • Put rounds on foil-covered baking sheets and bake until the biscuits are beginning to brown on top, about 15 minutes. Remove from the oven, allow to cool briefly, then serve, or cool completely and warm just before serving. If desired, serve with good preserves and creme fraiche.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 5 grams, TransFat 0 grams

CORNMEAL CRANBERRY COOKIES



Cornmeal Cranberry Cookies image

Provided by Diane E. Appleton

Categories     Cookies     Dairy     Dessert     Bake     Thanksgiving     Cranberry     Fall     Gourmet     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 48 cookies

Number Of Ingredients 9

3 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups dried cranberries

Steps:

  • Preheat oven to 350°F.
  • In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
  • Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.

CRANBERRY CORNBREAD SCONES



Cranberry Cornbread Scones image

Make and share this Cranberry Cornbread Scones recipe from Food.com.

Provided by Charlotte J

Categories     Scones

Time 29m

Yield 10 scones

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter
2/3 cup milk
3/4 cup ocean spray craisins original dried sweetened cranberries

Steps:

  • Preheat oven to 400 degrees.
  • Grease a large cookie sheet.
  • Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
  • Cut butter into flour mixture with a pastry blender until coarse crumbs form.
  • Add milk and stir with fork just until a sticky dough forms.
  • Gently stir sweetened dried cranberries into dough.
  • Turn the dough out onto a floured surface and knead gently about 10 times.
  • Pat dough into a ½-inch thick circle.
  • Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.
  • Bake 14 to 18 minutes or until golden brown.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 18.5, Sodium 290.1, Carbohydrate 38.9, Fiber 1.6, Sugar 12.6, Protein 3.7

CRANBERRY SCONES



Cranberry Scones image

"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

Categories     Breakfast     Brunch

Time 25m

Yield 4 scones.

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup cold butter
3 tablespoons 2% milk
1 egg, beaten
1/4 cup dried cranberries
1/4 teaspoon coarse sugar

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.

CORNMEAL 'DROPPED' SCONES



Cornmeal 'dropped' Scones image

Provided by Sarah Belk

Categories     easy, quick, side dish

Time 1h

Yield About 18 to 24 1 1/2-inch scones

Number Of Ingredients 9

1/3 cup cornmeal, preferably stone-ground
2/3 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 large egg
1/2 cup buttermilk
Oil or drippings for the pan

Steps:

  • In a medium bowl, combine dry ingredients. In a separate bowl, beat egg and buttermilk. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix. May be prepared up to 1 hour in advance to this point.
  • Grease a skillet or griddle as you would for pancakes. Heat over medium-high heat. Drop in batter by scant tablespoons and cook about 1 minute each side, or until puffy and golden brown. Drain briefly on paper towels and serve hot.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams

CRANBERRY EGGNOG CORNBREAD SCONES



Cranberry Eggnog Cornbread Scones image

This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them.

Provided by jowolf2

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
½ cup cornmeal
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup butter, chilled
¾ cup craisins (sweetened, dried cranberries)
⅔ cup eggnog

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
  • Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
  • Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 51.7 g, Cholesterol 32.8 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 5.9 g, Sodium 395.3 mg, Sugar 19.1 g

THE BEST CRANBERRY SCONES EVER



The Best Cranberry Scones Ever image

Recipe adapted from http://www.joyofbaking.com This is our favorite scone recipe...the scones are very festive looking and very light in texture. Great for brunches! Another great thing about this recipe is that it's easy and fast! I have managed to make this recipe in the morning before going to work (and I was on time) ;)

Provided by Rosealicious Chef

Categories     Scones

Time 35m

Yield 1 large 8 inch (20 cm) scone., 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter
1/2 cup fresh cranberries, chopped
1 lemon, zest of
1 orange, zest of
2/3-3/4 cup milk
1/4 cup sliced almonds
icing sugar

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!

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From sustained.kitchen


DRIED CRANBERRY SCONES WITH STILTON - ENGLISH
Makes about 30 scones. 1. Preheat oven to 375ºF (190ºC). 2. Sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter pieces until the mixture resembles coarse cornmeal. Stir in cranberries. Add buttermilk little by little and mix until just combined. If the dough is dry, add more buttermilk.
From lcbo.com


CORNMEAL CRANBERRY DROP SCONES RECIPE | RECIPE | DROP SCONES …
Mar 12, 2016 - If you’ve got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea You can whip them up quickly.
From pinterest.ca


CORNMEAL-CRANBERRY SCONES RECIPE BY SHRI KRIPA AT BETTERBUTTER
Home / Recipes / Cornmeal-Cranberry Scones. 63. 0. 0.0(0) 0. Cornmeal-Cranberry Scones Apr-12-2017. Shri Kripa 0 minutes. Prep Time. 15 minutes. Cook Time. 5 People. Serves. Read Instructions Save For Later. ABOUT Cornmeal-Cranberry Scones RECIPE. These are very soft, crumbly and melt- in- the -mouth kind of delicacies. It has rich corn meal flavour and it is …
From betterbutter.in


BAKERY STYLE CRANBERRY LEMON SCONES - TASTES OF HOMEMADE
2019-11-06 Whisk the egg and 2 tsp of milk together and brush over scones. Place in the oven and bake 20 minutes or until golden brown. Remove scones from the oven to a cooling rack. Allow the scones to cool for about 10 minutes. Then mix the powdered sugar and 2 tbsp lemon juice. Drizzle over the scones and serve.
From tastesofhomemade.com


CHEESE FILLED CORNMEAL SCONES - THE ENGLISH KITCHEN
2011-06-19 Place a cube of cheese about 3/4 of an inch from one short edge. Moisten the edges all around with water and then fold the dough over the cheese to form a 2 inch square. Firmly pinch the edges all the way around to enclose. Spread out on the baking sheet. Bake 12 to 15 minutes, or until well risen and lightly browned.
From theenglishkitchen.co


CRANBERRY CORNMEAL ORANGE SCONES - WHOLE AND HEAVENLY OVEN
2019-11-18 Tangy cranberries and tons of orange flavor take these rustic cranberry cornmeal orange scones to the next level! Easy to make for holiday brunch and SO pretty on a brunch table! I donno about you, but the cranberries have been out and in heavy use for a hot sec around here already. Scones have been flying out of the oven in heavy abundance as ...
From wholeandheavenlyoven.com


CRANBERRY CHOCOLATE CHIP DROP SCONES - CRAFTY COOKING MAMA
2015-12-22 Preheat oven to 375°. Grease/spray cookie sheets. In a large bowl, whisk together flour, sugar, baking powder, salt & baking soda. Using a pastry blender, cut in butter until texture is of coarse crumbs. Add milk and orange juice and stir until just combined. Do not over stir. Stir in cranberries and chocolate chips.
From craftycookingmama.com


CORNMEAL CRANBERRY DROP SCONES - MASTERCOOK
130 grams (1 cup) whole-wheat pastry flour; 130 grams (1 cup) fine stone-ground cornmeal; 50 grams (1/4 cup) unrefined sugar; 2 teaspoons baking powder
From mastercook.com


CRANBERRY SCONE RECIPE - JOY THE BAKER
2016-11-22 Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, grate cold butter (using the coarse side of the box grater) into the bowl. Add flour, cornmeal, sugar, baking powder, and salt. Toss to combine.
From joythebaker.com


CRANBERRY DROP SCONES - RECIPE - COOKS.COM
Brush a baking sheet with oil or butter. In a food processor, coarsely chop cranberries and walnuts with 2 tablespoons of sugar. Remove from processor and set aside. In the processor, combine flour, salt, baking powder and another 2 tablespoons of sugar. Add butter (or shortening) and pulse about 6 times to mix lightly.
From cooks.com


CRANBERRY MAPLE OATMEAL SCONES - MUY BUENO COOKBOOK
2021-12-17 Set aside and let cool. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Whisk milk, cream, egg, and maple syrup in a large bowl; remove 1 tablespoon and reserve for glazing. Pulse the flour, baking powder, and salt in a food processor until combined, about 4 pulses.
From muybuenocookbook.com


CRANBERRY CORNMEAL SCONES WITH PECANS RECIPE - THE …
2022-01-19 Heat oven to 400 F. Lightly grease and flour a scone pan or baking sheet. In a food processor or large bowl, combine the flour, cornmeal, 1/3 cup sugar, baking powder, soda, and salt. If using the food processor, pulse a few times to combine. Cut butter into pieces and add to the dry ingredients. Pulse until the mixture is like a coarse meal.
From thespruceeats.com


LEMON CRANBERRY CORNMEAL SCONES RECIPE - DUMMIES
2016-03-26 Gradually add the sugar, beating on high, until the mixture is light and creamy, about 3 to 6 minutes. Beat in the flour mixes, cornmeal, baking powder, salt, and lemon rind. The mixture will be dry and sandy. Beat in the eggs and the lemon juice. Add the yogurt and cranberries and beat for 1 minute, until a dough forms.
From dummies.com


CORNMEAL CRANBERRY DROP SCONES RECIPES - FOOD NEWS
Preheat oven to 400°F. Brush a baking sheet with oil or butter. In a food processor, coarsely chop cranberries and walnuts with 2 tablespoons of sugar. Remove from processor and set aside. In the processor, combine flour, salt, baking powder and another 2 tablespoons of sugar. Add butter (or shortening) and pulse about 6 times to mix lightly.
From foodnewsnews.com


CRANBERRY AMISH FRIENDSHIP BREAD DROP SCONES
Preheat oven to 400° F (200° C). In a mixing bowl combine flour, sugar, baking powder, baking soda and salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. If you don’t have a pastry blender, grate the frozen butter with a …
From friendshipbreadkitchen.com


EASY CRANBERRY ORANGE GLAZED SCONES (MAKE 4 SCONES) - A …
2021-05-22 How to Make the Scones. Preheat oven to 400 degrees Fahrenheit and place oven rack in the middle. In a large measuring cup sift together the flour, sugar, baking soda, and salt. Add the butter and use the tines of a fork to mix until the flour has a coarse texture. In a small glass mix the yogurt, 1 tablespoon of orange juice, and milk.
From aweekendcook.com


CRANBERRY SCONES RECIPES - FOOD NEWS
Preheat the oven to 200°C. Put the flour and salt in a medium bowl. Combine the cream and lemonade, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.
From foodnewsnews.com


CORNMEAL CRANBERRY DROP SCONES - OCALA.COM
2011-11-15 3. In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine.
From ocala.com


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