DRIED CRANBERRY, WALNUT, AND LEMON SCONES
Provided by Jennifer Wickes
Categories Berry Citrus Nut Breakfast Brunch Bake Quick & Easy Cranberry Lemon Walnut Fall Shower Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
Steps:
- Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
- Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
- Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.
DRIED CRANBERRY, WALNUT, AND LEMON SCONES
Original recipe from Bon Appétit, November 2005 by Jennifer Wickes, Pine Beach, NJ. Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall." Posted for ZWT6.
Provided by kitty.rock
Categories Dessert
Time 38m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
- Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
- Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
- Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
- Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
- Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
- Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 365.3, Fat 16.3, SaturatedFat 8.4, Cholesterol 34.2, Sodium 291.3, Carbohydrate 52.5, Fiber 1.8, Sugar 25.6, Protein 4.4
CRANBERRY-WALNUT SCONES
Bake scones worth sharing with these Cranberry-Walnut Scones recipe. You'll love the great balance of sweetness, butteryness and creaminess of these Cranberry-Walnut Scones for any brunch.
Provided by My Food and Family
Categories Dairy
Time 48m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Add water to cranberries; stir. Let stand 10 min. Meanwhile, mix flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Drain cranberries; discard liquid. Add to flour mixture with nuts; mix well. Add yogurt and cream; stir just until dry ingredients are moistened.
- Divide dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut into 8 wedges. Place, 2 inches apart, on baking sheet; brush with egg.
- Bake 15 to 18 min. or until lightly browned. Serve warm.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CRANBERRY & WALNUT SCONES
I found this recipe on an Ontario Fruit Farmer's website, and couldn't wait to try them, scone fiend that I am...!
Provided by Katzen
Categories Scones
Time 30m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400°F Coat baking sheets with cooking spray.
- Combine flour, baking powder, baking soda, and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in cranberries.
- Add buttermilk and vanilla, stirring with a fork until dry ingredients are moistened.
- Spoon 2 heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets coated with cooking spray. Sprinkle evenly with walnuts and 1 ½ teaspoons sugar.
- Bake at 400F for 15 to 17 minutes or until golden. Makes 12 scones.
Nutrition Facts : Calories 141.1, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.8, Sodium 161.2, Carbohydrate 23.9, Fiber 0.8, Sugar 7.4, Protein 3.1
DRIED CRANBERRY, WALNUT, AND LEMON SCONES RECIPE - (4.8/5)
Provided by kmad
Number Of Ingredients 11
Steps:
- PreparationPosition rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze. Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze. Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.
CRANBERRY-ORANGE SCONES WITH WALNUTS
The cranberry, orange, and walnut combination is perfect for Christmas morning. These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea or mulled cider.
Provided by Jeannette
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
- Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
- Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
- Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 30.6 g, Cholesterol 46.5 mg, Fat 12.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.6 g, Sodium 326.3 mg, Sugar 13.5 g
LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE
I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.
Provided by Paula Todora (Paula T)
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
- Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
- Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
- Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
- Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
- Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.2 g, Sodium 239.5 mg, Sugar 15.3 g
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- Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
- Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
- Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.
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