Lemon Cranberry Oat Scones Recipes

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LEMON CRANBERRY SCONES



Lemon Cranberry Scones image

These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.

Provided by Gina

Categories     Breakfast     Brunch

Time 35m

Number Of Ingredients 12

2 tbsp sugar
2 tbsp fresh lemon juice (divided)
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour (or 1 cup white, 1 cup white whole wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold cut into small pieces)
3/4 cup dried sweet cranberries or cherries

Steps:

  • Position rack in top third of oven; Preheat oven to 375F°.
  • Line baking sheet with parchment paper.
  • Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
  • Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
  • Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
  • Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
  • Gently fold in cranberries or cherries.
  • Add buttermilk mixture, stirring just until moist. (dough will be sticky)
  • Place dough onto a floured surface and knead lightly four times with floured hands.
  • Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
  • Brush lemon glaze over dough.
  • Bake until golden, about 18-20 minutes, or until a tester comes out clean.
  • Serve warm or room temperature.

Nutrition Facts : ServingSize 1 scone, Calories 193 kcal, Carbohydrate 34 g, Protein 4.3 g, Fat 4.7 g, Fiber 2.1 g

LEMON CRANBERRY SCONES



Lemon Cranberry Scones image

Lemon Cranberry Scones - buttery, light and crisp biscuits/scones with lemon zest, dried cranberries and a drizzle of lemon frosting! Pure lemon bliss.

Provided by Emily Brees | OatandSesame

Categories     Breakfast

Time 33m

Number Of Ingredients 11

3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
zest from 1 lemon
1 stick butter (chilled)
1 ½ cups cold buttermilk (almond milk can be used, add 1 Tbsp lemon juice to make almond buttermilk)
2 teaspoons vanilla
½ cup dried cranberries
3/4 to 1 cup powdered sugar
1 ½ tablespoons freshly squeezed lemon juice

Steps:

  • Preheat oven to 425 F.
  • In a large bowl, sift flour, sugar, baking powder, lemon zest and salt.
  • Cut the cold butter into small cubes to make it easier to distribute throughout the dry ingredients. If you have frozen sticks of butter, try grating it into the dry ingredients.
  • Using a fork or pastry blender cut the butter into the flour mixture until it resembles a coarse meal. This is pretty much already achieved if you grate in frozen butter as suggested above.
  • Add cold buttermilk and vanilla. Mix with a fork or dough whisk (pictured above) until a wet dough forms.
  • Gently fold in dried cranberries.
  • Divide the dough into 12 somewhat equal pieces and bake on ungreased cookie sheets.
  • Bake until lightly golden on top edges - 15-20 minutes.
  • Once out of the oven, let the scones cool for a couple minutes and then drizzle each with the prepared lemon glaze. Add extra lemon zest to the tops.

Nutrition Facts : ServingSize 1 g, Calories 260 kcal

CRANBERRY LEMON OAT SCONES



Cranberry Lemon Oat Scones image

Yield 12

Number Of Ingredients 11

1/3 cup sugar
1 1/2 cups flour
1 1/4 cups oat bran
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup butter or margarine
3/4 cup low-fat lemon yogurt
1/4 cup real egg substitute
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
1 tablespoon sugar

Steps:

  • Preheat oven to 425ºF. Grease a cookie sheet.

CRANBERRY SCONES



Cranberry Scones image

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels

Steps:

  • Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
  • On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

LEMON CRANBERRY OAT SCONES



Lemon Cranberry Oat Scones image

Yum. Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one - DH & I have really come to enjoy this for a more stick-to-your-ribs scone. Edited Nov '10 to only fresh or frozen cranberries, as the moisture is essential to the scone's texture.

Provided by Katzen

Categories     Quick Breads

Time 30m

Yield 4-6 Scones, 4-6 serving(s)

Number Of Ingredients 11

2/3 cup flour
2/3 cup oats
2 teaspoons baking powder
1 tablespoon lemon zest, freshly grated (more, to taste)
1 tablespoon sugar (use more if you like your scones sweet)
1 tablespoon oil
1 cup fresh cranberries or 1 cup frozen cranberries
1/4 cup sliced almonds
1 teaspoon vanilla extract or 1 teaspoon vanilla powder
1/2-2/3 cup milk
coarse sugar, for sprinkling on top (optional)

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
  • Stir oil into dry ingredients.
  • Mix in cranberries and almonds.
  • Add vanilla extract and milk.
  • Stir until the dry ingredients are damp and will clump together.
  • Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
  • Sprinkle with course sugar, if using.
  • Bake for 20 minutes, until lightly browned.

Nutrition Facts : Calories 287.9, Fat 9.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 198.1, Carbohydrate 42.7, Fiber 5.2, Sugar 4.6, Protein 8.9

OATMEAL CRANBERRY SCONES



Oatmeal Cranberry Scones image

This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.

Provided by SusannaGail

Categories     Scones

Time 22m

Yield 8 scones, 4 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups rolled oats
1/2 cup dried cranberries (or raisins)
1 large egg
10 tablespoons unsalted butter (melted)
1/3 cup milk

Steps:

  • Preheat the oven to 450°F (230°C).
  • Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
  • Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
  • Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
  • Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5

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.

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