CRANBERRY CORNBREAD SCONES
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
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
SWEET CORNMEAL CRANBERRY SCONES
Provided by Florence Fabricant
Categories breakfast, dessert, side dish
Time 35m
Yield about 16 scones
Number Of Ingredients 10
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
DRIED CRANBERRY SCONES
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
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.
CRANBERRY SCONES
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
- On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
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
KILLER CRANBERRY SCONES
From Murder on the Rocks by Karen MacInerney. If desired you can brush the scones with milk and sprinkle with cinnamon sugar before baking.
Provided by Sandyg61
Categories Scones
Time 42m
Yield 18 scones
Number Of Ingredients 10
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.
Nutrition Facts : Calories 211.9, Fat 11.2, SaturatedFat 5.3, Cholesterol 20.9, Sodium 219.3, Carbohydrate 25.3, Fiber 1.1, Sugar 8.4, Protein 3.4
FLAKY CRANBERRY SCONES
Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries have the best shape when baked from frozen. This recipe comes from Rose Levy Beranbaum's " Rose's Baking Basics."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees, with rack in center. Line a 9-by-2-inch round cake pan with plastic wrap; line a baking sheet, preferably insulated, or a double layer of two baking sheets with parchment. Whip cream just until soft peaks form; refrigerate.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Add butter cubes and, using a fork, toss to coat it with flour. Press butter cubes between your fingers to form very thin flakes. Stir in cranberries. Make a well in center. Pour whipped cream and honey into well; using a silicone spatula, stir flour mixture into cream mixture until ingredients are moistened.
- Lightly knead dough in bowl just until it holds together. Turn dough out onto a lightly floured surface. Gently knead a few times until dough is a little stretchy and can be shaped into a smooth disk.
- Press dough evenly into prepared pan (or shape dough into a 9-inch disk, 3/4 inch thick, without using pan). Press in any loose cranberries. Cover with plastic wrap and refrigerate at least 30 minutes and up to overnight.
- Lift out disk of dough using plastic wrap. Using a sharp knife, cut disk into 8 even wedges. Transfer to prepared sheet, spaced 2 inches apart. (Alternatively, wrap wedges individually and freeze.)
- Bake 10 minutes, then rotate sheet and continue baking until golden brown, 10 to 15 minutes more. (If baking frozen scones, bake 20 minutes, then rotate sheet, cover loosely with foil, and continue baking 10 minutes more.)
- Transfer sheet to a wire rack. Using a pancake turner, transfer scones to another wire rack; let cool until warm or room temperature. Scones will be slightly moist. If you prefer a more traditional, drier scone, let sit, uncovered, overnight. Scones can be stored in an airtight container at room temperature up to 2 days or frozen up to 3 months.
CORNMEAL CRANBERRY DROP SCONES
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
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
CRANBERRY SCONES
Fresh orange and cranberries partner in sweet coffeeshop scones.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
- In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
- On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
- Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
- Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 8 g, TransFat 0 g
QUICK CRANBERRY SCONES
Being an Anglophile, I've tried lots of scone recipes over the years, but this is my all-time favorite. It was given to me by a hotel chef in Los Angeles and bakes into batches of lovely Christmas gifts for friends and family.
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg and cream ; stir into crumb mixture just until blended. Stir in cranberries. Turn onto a floured surface; knead gently four times., Shape dough into a ball; place on an ungreased baking sheet. Pat until an 8-in. circle. With a sharp knife, score the dough into eight wedges (do not separate). , Bake at 425° for 15-20 minutes or until golden brown. Break into wedges. Serve warm.
Nutrition Facts :
CRANBERRY EGGNOG CORNBREAD SCONES
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
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
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