Thanksgiving Matcha Cranberry Scones Recipes

LEFTOVER THANKSGIVING CRANBERRY SAUCE SCONES

Steps:

• Preheat the oven to 425.
• In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Add orange zest. Using your hands, rub the butter into the flour mixture, squeezing, rubbing, pinching with your fingers until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
• In a small bowl, combine the 1/2 c half-and-half and the egg, beating well. Add the cranberry sauce and stir well. Pour the wet ingredients into the dry ingredients and stir gently just to combine. The dough will look dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl. Don't worry about that. Use your hands to press the dough into a rough mass.
• Turn the dough and any excess flour out onto a board or countertop. Press, gather, and knead it until it just comes together. You really should not knead it more than 12 times. No matter what, do not overwork it, or the scones won't be tender. Due to the cranberry sauce, this particular version is so sticky that it's hard to even knead it a few times, but keep an eye out if you are trying a drier version.) Again, don't worry about it if there is excess flour. As soon as it holds together, pat it out into a circle that is 1-inch thick. Cut with a knife into 8 wedges.
• Line a baking tray parchment paper or a silicone baking mat. Transfer the scones as best you can. (Mine were so sticky that I had to lightly pat them back into shape on the baking tray.) Pour a tiny bit of half-and-half into a little cup. Use a pastry brush or your fingertips to gently brush/pat some half-and-half on the top of each scone.
• Bake for 10-15 mins., or until pale golden. Transfer to a rack to cool slightly, but then do let yourself have one right away, while it's still warm. With a pat of butter.
• Note: If you want to freeze them, wrap them in aluminum foil and put in a freezer bag or container. Bring to room temp and then warm in a low oven (300 degrees), toaster oven, or in a wide-slotted toaster set to "warm." (I recommend warming them even if you don't freeze them first!).

MATCHA-HERB SCONES

Steps:

• Line a baking sheet with parchment paper and set aside. Combine the flour, sugar, matcha, baking powder and 1 teaspoon salt in a large bowl and whisk until evenly combined. Add the chilled butter and rub it into the flour with your fingers until it resembles a coarse meal. Combine the chives and tarragon in a small bowl, then scoop out and reserve 1 tablespoon of the herbs in another bowl. Sprinkle the remaining herbs in the flour mixture and toss until evenly incorporated.
• Form a well in the center of the flour mixture, then pour in the cream. Using a fork, stir until the dough just comes together (it will be wet and sticky). Transfer the dough to well-floured work surface and, using well-floured hands, pat into a 9-by-6-inch rectangle, about 3/4-inch thick. Using a large knife, halve the rectangle lengthwise, then cut crosswise into thirds, creating six 3-by-3-inch squares. Halve each square diagonally to create 12 triangles, then transfer all the triangles to the prepared baking sheet and space apart evenly. Freeze for 1 hour to firm up.
• Meanwhile, in a small bowl, add the room temperature butter, pepper and the remaining 1/4 teaspoon salt. Add the reserved herbs and stir to combine. Set aside.
• Preheat the oven to 400 degrees F.
• Using a pastry brush, dust off any excess flour attached to the scones, then brush the tops of the scones with cream. Bake the scones until puffed and golden brown on top, 20 to 25 minutes. Transfer the scones to a wire rack and let cool for 10 minutes, then serve warm with the herb butter on the side.

CRANBERRY THANKSGIVING BREAD

Steps:

• Sift flour, sugar, baking powder, salt, baking soda together.
• Cut in 1/4 cup butter until mixture is crumbly.
• Add egg, orange peel, and orange juice and mix until mixture is evenly moist.
• Fold in raisins and cranberries.
• Spoon into a greased 9 x 5 x 3 loaf pan.
• Bake at 350°F for 1 hour and 10 minutes or until toothpick in center comes out clean.
• Cool out of pan on a wire rack. keep stored in aluminum foil.

CRANBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
• In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
• In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
• Bake in preheated oven until golden brown, about 20 minutes.

CRANBERRY SCONES

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 CHOCOLATE SCONES

Steps:

• Mix flour, first sugar, baking soda and salt.
• Stir in buttermilk and cut in reduced fat margarine.
• Mix in cranberries, chocolate chips and first cinnamon.
• Gather into a ball, press together and knead 12 times on floured board.
• Divide in two pieces.
• Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
• Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
• Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
• Bake about 20-25 minutes in a 400° preheated oven.
• Let cool and cut again into 8 wedges each, following original cut marks.

THANKSGIVING MATCHA CRANBERRY SCONES

Steps:

• Preheat oven to 400°F.
• Sift and whisk the dry ingredients together.
• Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives) until crumbly.
• Whisk the wet ingredients together.
• Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
• Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick.
• Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
• Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
• Bake for 12-15 minutes, or until the edges are golden brown.
• For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth.
• Top the scones with glaze as desired, and enjoy!