CRANBERRY BUTTERMILK SCONES
In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 422mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
DRIED CRANBERRY SCONES
I go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too-but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. -Sherry Leonard, Whitsett, North Carolina
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.
Nutrition Facts : Calories 247 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 290mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-ORANGE BUTTERMILK SCONES
I couldn't find this exact recipe posted, so I am posting ANOTHER cranberry scone recipe. :) My mom makes these and they always turn out moist and flaky. They are especially good if you use dried cranberries that are flavored with orange (I found them at Trader Joe's). Since I don't usually have buttermilk on hand, I combine 1 Tbsp. lemon juice plus enough milk to equal one cup and let it curdle while I am mixing the dry ingredients.
Provided by Al Al
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda.
- Cut in butter till crumbly.
- Stir in buttermilk gently until just combined.
- Fold in cranberries and orange peel.
- Turn onto a floured surface and divide into two balls.
- Pat each ball into a six inch circle and place on a lightly greased baking sheet.
- Cut each into six wedges, leaving them together on the pan.
- Brush with milk, then sprinkle on the sugar combined with the cinnamon.
- Bake in a 400 degree oven for 15-20 minutes or until golden brown.
- You can also cut them into circles with a round cookie cutter, but the baking time will be less if you place them on the baking sheet not touching each other.
Nutrition Facts : Calories 258.7, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.5, Sodium 397.7, Carbohydrate 33.9, Fiber 1.3, Sugar 9, Protein 4.1
BUTTERMILK CRANBERRY SCONES
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425 degrees.
- 2. In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge.
- 3. In a small bowl, whisk together egg, buttermilk, and lemon zest; place bowl in fridge.
- 4. Get organized: measure out and chop the cranberries; set aside. Line a baking sheet with parchment or a silpat; set aside. Lightly dust a counter top with flour. Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
- 5. Remove bowls of flour and buttermilk from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cranberries and stir to combine.
- 6. Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together. Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything. Pat into a circle about 1/2 inch thick. Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer. Put scones on lined baking sheet and brush lightly with heavy cream (optional).
- 7. Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned. Remove to cooling rack.
- 8. Enjoy with someone you love.
Nutrition Facts : Calories 267 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 53 g, Sugar 0 g, Protein 9 mg
BUTTERMILK SCONES
Steps:
- Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
- Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
WHITE CHOCOLATE-CRANBERRY SCONES
Delicious white chocolate and dried cranberry scones.
Provided by JONILEWIS
Categories Scones
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in white chocolate chips and cranberries. Mix in buttermilk and egg until just combined and dough forms a shaggy ball.
- Roll out slightly and cut into 12 triangles. Place on the prepared baking tray. Brush each scone with a little cream and sprinkle with some coarse sugar.
- Bake in the preheated oven until barely golden around the edges, about 15 minutes.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 28.5 g, Cholesterol 40.5 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 212 mg, Sugar 15.5 g
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- Preheat oven to 400°F. In a large bowl stir together flour, powdered sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries. Make a well in center of flour mixture.
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- With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a cookie sheet with parchment paper.
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