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
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
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.
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 & 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
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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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Top Asked Questions
What is the best way to cook a lemon cranberry Scone?
These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat. Position rack in top third of oven; Preheat oven to 375F°. Line baking sheet with parchment paper. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.How do you make cranberry and Walnut Bread?
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.What are the best scones To make?
These lemon cranberry scones are one of the most popular scones recipes on my entire website! The tart flavours of lemon in a sweet based scone that has zippy cranberries in it is perfection! The secret to making the best scones is my Best Scones Ever recipe, bar none.How to bake scones with icing?
Bake the scones in a 400F oven for 23-25 minutes. The scones should rise and be golden brown. Once the scones have finished baking, take them out of the oven and let them cool. In a small bowl, mix together the icing sugar, tablespoon of milk and lemon juice to make the icing drizzle. Use a spoon to drizzle the icing all over the scones.
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