CRANBERRY LEMON SCONES
Enjoy these versatile scones at breakfast or brunch, or with your afternoon tea.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Add lemon juice to milk and let stand 15 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until texture of coarse meal. Stir in dried cranberries.
- Stir in milk to moisten dry ingredients.
- Roll out on a floured surface to 1/2-inch (1 cm) thickness. Cut into 2-inch (5cm) rounds or squares. Sprinkle with granulated sugar.
- Bake in the preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 23.7 g, Cholesterol 26.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 339.7 mg, Sugar 4.6 g
LEMON CRANBERRY OAT SCONES
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
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
LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE
I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.
Provided by Paula Todora (Paula T)
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
- Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
- Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
- Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
- Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
- Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.2 g, Sodium 239.5 mg, Sugar 15.3 g
DRIED CRANBERRY, WALNUT, AND LEMON SCONES
Original recipe from Bon Appétit, November 2005 by Jennifer Wickes, Pine Beach, NJ. Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall." Posted for ZWT6.
Provided by kitty.rock
Categories Dessert
Time 38m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
- Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
- Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
- Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
- Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
- Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
- Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 365.3, Fat 16.3, SaturatedFat 8.4, Cholesterol 34.2, Sodium 291.3, Carbohydrate 52.5, Fiber 1.8, Sugar 25.6, Protein 4.4
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