Cranberry Scones Recipes Recipe Cards

CRANBERRY SCONES

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.

CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
• Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
• Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
• Bake in the preheated oven until tops are golden brown, about 15 minutes.
• Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

DRIED CRANBERRY SCONES

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.

HOW TO MAKE CRANBERRY SCONES

Steps:

• Adjust oven rack to middle position and heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or use a silicon baking mat.
• Whisk together flour, baking powder, and the salt in a medium bowl. Combine cream, honey, and orange zest in a measuring jug. Stir until the honey is completely incorporated into the cream.
• Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor). Stir in cranberries. Pour in the cream mixture and use a rubber spatula to mix until a crumbly dough forms.
• Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
• Place scones onto the baking sheet, brush with extra cream and lightly sprinkle tops with coarse sugar. Bake until light golden brown, 12 to 15 minutes. Cool at least 10 minutes before serving.

CRANBERRY SCONES

Steps:

• Preheat oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
• 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 dried cranberries pieces.
• Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle.
• Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step). Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425°F (218°C) for 12-15 minutes or until golden brown. Serve warm.

CRANBERRY SCONES

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.

BUTTERY CRANBERRY SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a floured surface. Add chips and cranberries, kneading about 10 times., Pat dough into a greased 9-in. springform pan. Cut into eight wedges, but do not separate. , Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes. Remove sides of pan; cut into wedges. Serve warm.

PUMPKIN SCONES WITH CRANBERRY BUTTER

Steps:

• Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, spices and salt.
• In a small bowl or measuring cup, whisk together the milk, pumpkin puree and egg. Set aside.
• Add the cubed butter to the flour mixture and using a pastry cutter or your fingertips, cut or rub the butter into the flour until it is reduced to pea-sized pieces. Set aside briefly.
• Add the pumpkin mixture to the flour mixture and using a wooden spoon, stir until all the flour is moistened and there isn't any loose flour at the bottom. *The mixture should not be crumbly, but should not be super sticky, either. Add a bit more flour or milk to adjust, as needed.
• Remove the dough to the parchment-lined baking sheet. Pat the dough into a 7 1/2 to 8-inch circle. If the dough seems sticky after patting it into a round on the baking sheet, pop it into the fridge or freezer for a few minutes before cutting into wedges. Using a sharp knife, cut the circle into 8 even wedges. Using a spatula, carefully pull apart the wedges so there is space between each one. They will rise considerably, so leave an inch at least between the wedges.
• Bake the scones in preheated oven until well set and starting to turn golden, about 12-15 minutes. Remove from oven, then remove to a cooling rack to cool. Dust with icing sugar to serve, if you like.
• For the cranberry butter: Add the dried cranberries to a bowl with the boiling water and let stand 5 minutes. Drain and pat dry. Add to a clean bowl, together with the softened butter and icing/confectioners' sugar. Stir to combine well. Serve softened alongside the scones. Left-over cranberry butter can be covered and refrigerated for several days.

CRANBERRY WALNUT SCONES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, nutmeg, baking powder, sugar, walnuts and then cranberries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CRANBERRY WALNUT SCONES GIFT TAG:
• Additional ingredients to be added by the recipient: 1/2 cup cold butter, 3/4 cup buttermilk, 1 egg, separated and 2 tsp sugar.
• CRANBERRY WALNUT SCONES INSTRUCTIONS:
• Preheat oven to 375.
• Place the contents of the jar in a large bowl and stir to combine.
• Using a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs.
• Stir in buttermilk and egg yolk just to moisten.
• Turn the dough onto a greased cookie sheet and use the back of a wood spoon to pat into an 8-inch round.
• Score it into 8 wedges without cutting through.
• Beat the egg white slightly and brush over the dough.
• Sprinkle with the sugar and bake for 15-20 minutes or until golden brown.
• Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.

CRANBERRY AND ORANGE SCONES

Steps:

• Heat oven 200C/fan 180C/gas 6. Grease a large baking sheet.
• Mix the sugar with the flour, then rub in the butter till mix resembles fine breadcrumbs.
• Toss the cranberries and zest together with a small amount of flour and stir into the mix.
• Make a well in the centre and tip in the yoghurt. Mix to form a soft dough then knead on floured surface briefly.
• Press or roll out the dough to a thickness of 2cm then cut into scones using a cutter. Dip the cutter briefly into flour to stop the dough sticking, then place on the baking sheet.
• Mix one beaten egg with a splash of water to make an egg wash or just use milk alone, then brush the tops of the scones. Be careful not to let run over sides as this affects the scones rising. Sprinkly over the demerara sugar.
• Bake in the centre of the over for about 15mins until golden brown and well risen. Leave to cool then serve spread with butter.
• TIP - you can change the flavour to any you prefer, if you want plain for serving with jam and cream, leave out fruit and add 1 tsp vanilla extract. Lemon zest and raisins are also very good.