Pear Cranberry Scones Recipes

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CRANBERRY PECAN SCONES



Cranberry Pecan Scones image

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

¾ cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated nutmeg
½ cup butter, chilled and cut into small pieces
1 cup dried cranberries
½ cup chopped pecans
1 egg white, beaten
1 ½ cups confectioners' sugar
2 tablespoons milk

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

PEAR CRANBERRY SCONES



Pear Cranberry Scones image

Chopped fresh pears, dried cranberries, and orange zest make delicious scones for breakfast, brunch, or tea time.

Provided by Silk

Categories     Trusted Brands: Recipes and Tips     Silk®

Yield 12

Number Of Ingredients 14

2 cups flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 cup Silk® Coconutmilk, any flavor except chocolate
¼ cup orange juice
⅓ cup dried cranberries
2 teaspoons grated orange zest
¼ cup canola oil
1 cup coarsely chopped peeled pears
2 cups confectioners' sugar
3 tablespoons fresh orange juice, or more as needed
½ teaspoon salt
1 tablespoon grated orange zest

Steps:

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with parchment paper or coat with cooking spray.
  • In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.
  • In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil.
  • Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears.
  • Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones.
  • Bake for 12-15 minutes or until tops are lightly browned.
  • For the glaze, whisk all ingredients together until smooth and creamy.
  • Drizzle on warm scones.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 47.8 g, Fat 5.3 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 328.3 mg, Sugar 29 g

PEAR CRANBERRY SCONES



Pear Cranberry Scones image

Sweet pears and tart cranberries combine in crumbly scones under a fresh orange glaze.

Categories     VEGAN     DAIRY-FREE     UNSWEET SILK

Yield 12

Number Of Ingredients 2

2 cups flour 1/4 cup sugar 1 Tbsp baking powder 1 tsp baking soda 1 CUP SILK SOYMILK, ALMONDMILK, OATMILK, OR COCONUTMILK, ANY FLAVOR EXCEPT CHOCOLATE 1/4 cup orange juice 1/3 cup dried cranberries 2 tsp grated orange zest 1/4 cup canola oil 1 cup coarsely chopped peeled pears
2 cups CONFECTIONERS sugar 3-4 Tbsp fresh orange juice 1/2 tsp salt 1 Tbsp grated orange zest

Steps:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or coat with cooking spray. In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside. In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil. Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears. Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones. Bake for 12-15 minutes or until tops are lightly browned.
  • Whisk all ingredients together until smooth and creamy. Drizzle on warm scones.

CRANBERRY PECAN SCONES



Cranberry Pecan Scones image

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

1 cup all-purpose flour
1 cup oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
3 tablespoons butter, chilled
2/3 cup 1% low-fat milk
1/2 cup cranberries
1/4 cup pecans, chopped
1/2 teaspoon lemon zest

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



Cranberry Pecan Scones image

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

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
2 large eggs
3 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1/2 cup chopped fresh or frozen cranberries, thawed
1/2 cup chopped pecans
1 large egg white
1/2 teaspoon water

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.

THE BEST CRANBERRY SCONES EVER



The Best Cranberry Scones Ever image

Recipe adapted from http://www.joyofbaking.com This is our favorite scone recipe...the scones are very festive looking and very light in texture. Great for brunches! Another great thing about this recipe is that it's easy and fast! I have managed to make this recipe in the morning before going to work (and I was on time) ;)

Provided by Rosealicious Chef

Categories     Scones

Time 35m

Yield 1 large 8 inch (20 cm) scone., 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter
1/2 cup fresh cranberries, chopped
1 lemon, zest of
1 orange, zest of
2/3-3/4 cup milk
1/4 cup sliced almonds
icing sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven.
  • Butter or line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
  • Stir in the cranberries and mixed fruit peel, making sure not to crush the berries.
  • Add the milk and stir until just combined. Do not over mix.
  • Knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick.
  • Transfer to the prepared baking sheet and then brush the scone with milk. Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds.
  • Bake for 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.
  • Remove from oven and then turn your broiler on a high setting. Sift icing sugar over the top of the scone and place under the broiler.
  • Broil for just a few seconds, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly!
  • Transfer to a wire rack to cool.
  • Enjoy!

MAKEOVER CRANBERRY PECAN SCONES



Makeover Cranberry Pecan Scones image

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

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup cold butter
1 large egg
6 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1/2 cup chopped fresh or frozen cranberries, thawed
3 tablespoons chopped pecans, toasted
1 large egg white
1/2 teaspoon water

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.

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