Festive Fruited Scones Recipes

FESTIVE FRUITED SCONES

Festive Fruited Scones image

Meet the Cook: I've found you don't need to put butter on these scones...they're delicious plain and simple. I especially enjoy them in the wintertime with hot coffee or tea. Married for 44 years, we have two grown children and five grandchildren. -Helen Carpenter, Albuquerque, New Mexico

Provided by Taste of Home

Time 30m

Yield 10 scones.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
1/2 cup diced dried fruit (apricots, apples or plums)
1/2 teaspoon grated orange zest
3/4 cup buttermilk
1 tablespoon milk
Additional sugar

Steps:

In a large bowl, combine the flour, sugar, baking powder, baking sods and salt. Cut in butter until the mixture resembles fine crumbs. Add fruit and orange zest. Stir in buttermilk until a soft dough forms. , Turn onto a floured surface; knead gently for 2-3 minutes. Shape into a ball. Roll into a 7-in. circle. Cut into 10 wedges; place on a greased baking sheet. Brush with milk and sprinkle with sugar. Bake at 425° for 12-15 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 154 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 266mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

FRUIT SCONES

Fruit scones image

Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream

Provided by Cassie Best

Categories Afternoon tea, Dessert, Treat

Time 15m

Number Of Ingredients 11

Ingredients

350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
100g sultanas
beaten egg to glaze
jam and clotted cream, to serve

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium

MERRY CHRISTMAS SCONES

Merry Christmas Scones image

I keep a supply of scones in my freezer to pull out and glaze for drop-in holiday guests. They taste great alongside coffee or hot chocolate.-Joan Pecsek, Chesapeake, Virginia

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter
1 cup eggnog
1 cup chopped pecans
1/2 cup red candied cherries, quartered
1/2 cup green candied cherries, quartered
GLAZE:
1/2 cup confectioners' sugar
1 teaspoon rum extract
4 to 5 teaspoons heavy whipping cream

Steps:

In a large bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggnog just until moistened. Stir in pecans and candied cherries. , Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. , Bake at 425° for 12-14 minutes or until golden brown. Combine glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 260 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 235mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

BRANDIED FRUIT SCONES

Brandied Fruit Scones image

A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush with heavy cream and sprinkle with sugar before they go into the oven, and you'll have a batch of scones with perfect crackly tops. These are best served warm with a generous slather of salted butter and a dot of piquant marmalade, but they'll keep for a day or two if stored in an airtight container at room temperature.

Provided by Yewande Komolafe

Categories pastries, quick breads

Time 30m

Yield 16 scones

Number Of Ingredients 8

Ingredients

3 cups/385 grams all-purpose flour, plus more for rolling the dough
1/4 cup/50 grams granulated sugar, plus more for sprinkling (which is optional, but encouraged)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch cubes
1 cup/180 grams drained brandied dried fruit
1 1/4 cups/300 milliliters cold heavy cream, plus more for brushing

Steps:

Heat oven to 400 degrees. Line a sheet pan with parchment paper.
In a medium mixing bowl, combine 3 cups flour, 1/4 cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.

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