Healthified Cranberry Buttermilk Scones Recipe 445

CRANBERRY BUTTERMILK SCONES

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.

HEALTHIFIED CRANBERRY-BUTTERMILK SCONES RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry). Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm. *To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

SKINNY CRANBERRY-BUTTERMILK SCONES

Steps:

• Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
• In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry).
• Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.
• *To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

CRANBERRY-ORANGE BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda.
• Cut in butter till crumbly.
• Stir in buttermilk gently until just combined.
• Fold in cranberries and orange peel.
• Turn onto a floured surface and divide into two balls.
• Pat each ball into a six inch circle and place on a lightly greased baking sheet.
• Cut each into six wedges, leaving them together on the pan.
• Brush with milk, then sprinkle on the sugar combined with the cinnamon.
• Bake in a 400 degree oven for 15-20 minutes or until golden brown.
• You can also cut them into circles with a round cookie cutter, but the baking time will be less if you place them on the baking sheet not touching each other.

HEAVENLY CRANBERRY SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
• Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
• Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.