CRANBERRY PECAN SCONES
Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Provided by M. Goldman
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 30
Number Of Ingredients 14
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.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g
CRANBERRY PECAN SCONES
Cranberries adds festive color and fun flavor to baked goods and other dishes. These scones are a favorite treat for breakfast or a snack.-Sandy Ferrario, Ione, California
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the eggs, orange juice, vanilla and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Pat dough into a 6-1/2-in. circle on a greased baking sheet. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 323 calories, Fat 19g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 409mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY ORANGE SCONES
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
EASY CRANBERRY ORANGE PECAN SCONES
Yet another new scone recipe that I've come up with. We like these scones because they're hearty, healthy, tasty, and hold you to lunch! I hope you enjoy these as much as we do. These scones are not overly sweet, so if you like your scones sweet, you may wish to add more brown sugar.
Provided by Katzen
Categories Scones
Time 30m
Yield 4 Scones, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp.
- Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar.
- Bake at 400 for 20 minutes, until lightly browned.
Nutrition Facts : Calories 282.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 4.3, Sodium 200.2, Carbohydrate 42.4, Fiber 4.9, Sugar 8.2, Protein 6.7
CRANBERRY-ORANGE SCONES
These moist, tender, and flavorful cranberry-orange scones are a great start to the day!
Provided by Michelle Hoile
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
- Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
- Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g
EASY CRANBERRY-ORANGE SCONES
Coffee shop sweet scones strut fresh orange and dried cranberries flavor while featuring Gold Medal® whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, mix flours, 1/4 cup granulated sugar, the orange peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/3 cup milk, the orange juice and cranberries just until dry ingredients are moistened.
- On ungreased cookie sheet, pat dough into 8-inch round. Cut into 8 wedges; do not separate.
- Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes.
- In small bowl, mix powdered sugar and 2 to 3 teaspoons milk until thin enough to drizzle. Drizzle over warm scones. Serve warm or cool.
Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Scone, Sodium 250 mg, Sugar 18 g, TransFat 0 g
MAKEOVER CRANBERRY PECAN SCONES
The changes in this made over recipe cut the calories by a quarter and the fat, saturated fat and cholesterol by half. But the make over scones still have a tender texture, an appealing orange flavor and tart bursts of cranberry goodness.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Whisk the egg, orange juice, vanilla and orange zest. Stir into crumb mixture just until moistened. Stir in cranberries and pecans. Turn onto a floured surface; knead 10 times., Pat dough into a 6-1/2-in. circle on a baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 321mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 5g protein.
ORANGE CRANBERRY CREAM SCONES
This is a light and flavorful scone. I was never a big scone eater because the ones I have had were like hockey pucks. This one changed my mind. The tricks are to NOT overwork the dough and NOT to over cook them. These are easy to throw together and taste out of this world.
Provided by SkinnyMinnie
Categories Scones
Time 25m
Yield 16-20 scones
Number Of Ingredients 7
Steps:
- Preheat the oven to 350ºF.
- Combine the flour, baking powder, salt, 2 Tbs of sugar, cranberries, and orange zest together in a mixer fitted with a dough hook.
- Mix well until combined.
- While mixing on a low speed, slowly drizzle the cream in just until the mixture comes together into dough. **You may not use all of the cream.
- Roll dough out on a lightly floured surface to about 1/2" thickness and cut into rounds with a cookie cutter.
- Place the rounds on a sheet pan lined with parchment paper.
- Brush lightly with any remaining cream and sprinkle with remaining Tbs of sugar.
- Bake until lightly golden about 12-20 min depending on the size of the rounds.
Nutrition Facts : Calories 193.8, Fat 10.6, SaturatedFat 6.5, Cholesterol 38.3, Sodium 190.6, Carbohydrate 21.9, Fiber 0.9, Sugar 2.7, Protein 3
CRANBERRY-ORANGE SCONES
A quick and easy Cranberry-Orange Scones recipe
Categories Bread Milk/Cream Citrus Fruit Breakfast Bake Vegetarian Kid-Friendly Cranberry Orange Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.
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