CRANBERRY-ORANGE SCONES
This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
- With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
- Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
- Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.
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.
CRANBERRY BUTTERMILK SCONES
In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 422mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g 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
Sweet orange and tart cranberry make the perfect flavor combo in these golden brown scones.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 27m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
- On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 34.1 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 284.1 mg, Sugar 7.9 g
CRANBERRY SCONES
A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!
Provided by CRISTINA GOMEZ
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g
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- Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with a pastry cutter or fork until butter is in pea-sized pieces. Or grate frozen butter into the dry ingredients.
- In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
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- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, mix 4 cups of flour, ¼ cup of granulated 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 add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and ¼ cup of flour, add to the dough, and mix on low speed until blended.
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- Brush the tops of the scones with the egg wash, sprinkle with granulated 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.
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