Cranberry Walnut Scones Recipes Recipes Recipe For Shrimp

CRANBERRY-ORANGE SCONES WITH WALNUTS

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.

CRANBERRY-WALNUT SCONES

Steps:

• Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
• Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.

CRANBERRY & WALNUT SCONES

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.

CRANBERRY-WALNUT SCONES

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.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES

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.

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE

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.