Cranberrynutscones Recipes

CRANBERRY SCONES

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

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.

FLAKY CRANBERRY SCONES

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.

CRANBERRY NUT SCONES

Steps:

• Preheat oven to 350°F.
• Spray a baking sheet with non stick cooking spray.
• Combine the sour cream and baking soda in a small bowl.
• Combine flour, sugar, baking powder, cream of tartar and salt in a large bowl.
• Cut in butter until mixture resembles fine breadcrumbs.
• Combine egg and vanilla extract with sour cream mixture.
• Gently stir into the flour until moistened. DO NOT OVERMIX!
• Knead dough 10 times only.
• Place dough on baking sheet and pat into 3/4" thickness.
• Cut into 6 wedges and separate so the scones are not touching. Leave adequate space for expansion.
• Dust with sugar.
• Bake 15-20 min or until golden brown.

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.

QUICK CRANBERRY SCONES

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.

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. 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.

THE BEST CRANBERRY SCONES EVER

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!

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.

CRANBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F.
• Combine the flour, granulated sugar, baking powder and salt in a medium bowl. Zest the lime with a grater and add 1 teaspoon of the zest to the bowl.
• Cut the lime in half and squeeze the juice from one half into a small bowl. Reserve the other half of the lime for later. Add the milk to the bowl with the lime juice. The milk will curdle, producing buttermilk!
• Add the finely cut butter to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy; you don't want to work it in completely. Stir in the frozen cranberries.
• Whisk the egg into the milk mixture in the small bowl. Add the liquid from the small bowl into the butter-flour-and-cranberry mixture, folding until the dough just comes together.
• On a lightly floured surface, press the dough into a 1-inch-thick round disk. Cut the disk into 8 slices.
• Grease or spray a heavy baking sheet with butter or nonstick spray. Evenly space the dough wedges on the sheet. Squeeze the remaining lime half over top of each wedge to create a "glue," then sprinkle with the raw sugar. Bake, rotating the sheet halfway through, until the tops of the scones are golden brown, 20 to 25 minutes.

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.