Dried Cranberry Walnut And Lemon Scones Recipes

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DRIED CRANBERRY, WALNUT, AND LEMON SCONES



Dried Cranberry, Walnut, and Lemon Scones image

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

2 tablespoons plus 1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided

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



Dried Cranberry, Walnut, and Lemon Scones image

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

2 tablespoons sugar
1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup chilled half-and-half, divided (or more if needed)
Calories365.3
Fat16.3
SaturatedFat8.4
Cholesterol34.2
Sodium291.3
Carbohydrate52.5
Fiber1.8
Sugar25.6
Protein4.4

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.

MEYER LEMON CRANBERRY SCONES



Meyer Lemon Cranberry Scones image

Categories     Bread     Milk/Cream     Food Processor     Breakfast     Brunch     Dessert     Bake     Cranberry     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 11

2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: crème fraîche or whipped cream

Steps:

  • Preheat oven to 400°F. and line a large baking sheet with parchment paper.
  • With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
  • In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
  • In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
  • In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
  • On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
  • Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE



Lemony Cranberry Hazelnut Scones with Lemon Glaze image

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

2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
¼ teaspoon salt
⅓ cup cold unsalted butter
⅓ cup fresh cranberries
¼ cup chopped hazelnuts
2 eggs
½ cup buttermilk
1 egg, beaten
1 tablespoon heavy whipping cream
½ cup confectioners' sugar
1 tablespoon fresh lemon juice
Calories301.5 calories
Carbohydrate40.5 g
Cholesterol93.2 mg
Fat12.9 g
Fiber1.4 g
Protein6.8 g
SaturatedFat6.2 g
Sodium239.5 mg
Sugar15.3 g

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.

CRANBERRY LEMON SCONES



Cranberry Lemon Scones image

Enjoy these versatile scones at breakfast or brunch, or with your afternoon tea.

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 45m

Yield 12

Number Of Ingredients 9

1 cup milk
1 tablespoon lemon juice
2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup Gay Lea Butter
½ cup dried cranberries
1 teaspoon Granulated sugar, for sprinkling
Calories182.6 calories
Carbohydrate23.7 g
Cholesterol26.6 mg
Fat8.6 g
Fiber0.9 g
Protein3.2 g
SaturatedFat5.3 g
Sodium339.7 mg
Sugar4.6 g

Steps:

  • Add lemon juice to milk and let stand 15 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until texture of coarse meal. Stir in dried cranberries.
  • Stir in milk to moisten dry ingredients.
  • Roll out on a floured surface to 1/2-inch (1 cm) thickness. Cut into 2-inch (5cm) rounds or squares. Sprinkle with granulated sugar.
  • Bake in the preheated oven for 12 to 15 minutes.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES RECIPE - (4.8/5)



Dried Cranberry, Walnut, and Lemon Scones Recipe - (4.8/5) image

Provided by kmad

Number Of Ingredients 11

2 tablespoons plus 1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided
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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.

DRIED CRANBERRY SCONES



Dried Cranberry Scones image

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

2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup buttermilk
1 large egg, room temperature
3/4 cup white baking chips
3/4 cup dried cranberries
1 tablespoon turbinado (washed raw) sugar
Calories 247 calories
Fat10g fat (6g saturated fat)
Cholesterol34mg cholesterol
Sodium290mg sodium
Carbohydrate36g carbohydrate (20g sugars
Fiber1g fiber)
Protein4g protein.

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.

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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.
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