Makeover Cranberry Pecan Scones Recipes
CRANBERRY PECAN SCONES
This recipe is delicious and healthful- it's half whole grains, although you'd never guess it! I make the oat flour by grinding up oatmeal or instant oatmeal. You could also substitute whole wheat flour or whole wheat pastry flour. You can use fresh or frozen cranberries for this recipe.
Provided by Chef Lele
Categories Scones
Time 26m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Roughly chop cranberries.
- Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter.
- Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky!
- Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter.
- Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.
Nutrition Facts : Calories 206.7, Fat 7.6, SaturatedFat 3.2, Cholesterol 12.5, Sodium 247.2, Carbohydrate 31.7, Fiber 2.5, Sugar 8.5, Protein 4.6
CRANBERRY PECAN SCONES
Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Provided by M. Goldman
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
- Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g
CRANBERRY PECAN SCONES
Cranberries adds festive color and fun flavor to baked goods and other dishes. These scones are a favorite treat for breakfast or a snack.-Sandy Ferrario, Ione, California
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the eggs, orange juice, vanilla and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Pat dough into a 6-1/2-in. circle on a greased baking sheet. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 323 calories, Fat 19g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 409mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
MAKEOVER CRANBERRY PECAN SCONES
The changes in this made over recipe cut the calories by a quarter and the fat, saturated fat and cholesterol by half. But the make over scones still have a tender texture, an appealing orange flavor and tart bursts of cranberry goodness.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Whisk the egg, orange juice, vanilla and orange zest. Stir into crumb mixture just until moistened. Stir in cranberries and pecans. Turn onto a floured surface; knead 10 times., Pat dough into a 6-1/2-in. circle on a baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 321mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 5g protein.
CRANBERRY SCONES
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
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.
CRANBERRY-PECAN SCONES
Bake these sweet and tart Cranberry-Pecan Scones in just 30 minutes. The secret ingredient to these Cranberry-Pecan Scones is the graham cracker crumbs.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 10 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Mix flour, graham crumbs, 3 Tbsp. sugar and baking powder in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Add eggs, 2 Tbsp. milk, cranberries and nuts; stir just until blended.
- Pat dough into 9-inch circle on greased baking sheet. Brush with remaining milk; sprinkle with remaining sugar. Cut into 10 wedges. (Do not separate wedges.)
- Bake 18 to 20 min. or until top is golden brown and toothpick inserted in center comes out clean. Cool on baking sheet 5 min. Separate wedges, using knife to cut apart if necessary. Serve warm or at room temperature.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 1.5 g, TransFat 1 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES
These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.
Provided by CROWLAND
Categories Bread Quick Bread Recipes Scone Recipes
Time 42m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
- Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g
EASY CRANBERRY ORANGE PECAN SCONES
Yet another new scone recipe that I've come up with. We like these scones because they're hearty, healthy, tasty, and hold you to lunch! I hope you enjoy these as much as we do. These scones are not overly sweet, so if you like your scones sweet, you may wish to add more brown sugar.
Provided by Katzen
Categories Scones
Time 30m
Yield 4 Scones, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp.
- Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar.
- Bake at 400 for 20 minutes, until lightly browned.
Nutrition Facts : Calories 282.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 4.3, Sodium 200.2, Carbohydrate 42.4, Fiber 4.9, Sugar 8.2, Protein 6.7
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