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Cranberry Scones SUBMITTED BY: Anne DeCosta
"I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter."
Original recipe yield:
16 servings | PREP TIME | 20 Min | | COOK TIME | 15 Min | | READY IN | 35 Min | | <INPUT id=ctl00_CenterColumnPlaceHolder_rblConversion_0 type=radio CHECKED value=us name=ctl00$CenterColumnPlaceHolder$rblConversion><LABEL for=ctl00_CenterColumnPlaceHolder_rblConversion_0>US</LABEL> | <INPUT id=ctl00_CenterColumnPlaceHolder_rblConversion_1 type=radio value=metric name=ctl00$CenterColumnPlaceHolder$rblConversion><LABEL for=ctl00_CenterColumnPlaceHolder_rblConversion_1>METRIC</LABEL> | SERVINGS <INPUT id=ctl00_CenterColumnPlaceHolder_txtConversion style="WIDTH: 20px" value=35 name=ctl00$CenterColumnPlaceHolder$txtConversion><INPUT id=ctl00_CenterColumnPlaceHolder_btnConversion type=submit value=Change name=ctl00$CenterColumnPlaceHolder$btnConversion> About scaling and conversions INGREDIENTS - 3-1/4 cups butter (no substitutes), softened
- 1 cup and 1 tablespoon fresh or frozen cranberries
- 1/4 cup and 1 teaspoon confectioners' sugar
- 1 teaspoon grated orange peel
- SCONES:
- 5-1/2 cups all-purpose flour
- 1-1/3 cups and 2 tablespoons sugar
- 1 tablespoon and 2-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/2 cups and 2 tablespoons butter (no substitutes)
- 2 cups and 3 tablespoons chopped fresh or frozen cranberries
- 1-1/2 cups and 2 tablespoons buttermilk
DIRECTIONS - In a mixing bowl, cream butter. Stir in cranberries, confectioners; sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour. Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.
Editor's Note: 3/4 cup dried cranberries may be substituted for the fresh or frozen cranberries |
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this recipe is for 35 scones |
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Cranberry Scones SUBMITTED BY: Cristina Gomez
"A quick basic scone recipe with traditional holiday ingredients ... great treat for Christmas morning! Serve warm with butter and tea!"
Original recipe yield:
1 dozen | PREP TIME | 20 Min | | COOK TIME | 20 Min | | READY IN | 40 Min | PHOTO BY: crains INGREDIENTS - 5-3/4 cups all-purpose flour
- 2/3 cup and 1 tablespoon packed brown sugar
- 2 tablespoons and 2-3/4 teaspoons baking powder
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 2/3 cup and 1 tablespoon butter, chilled and diced
- 2-3/4 cups and 3 tablespoons fresh cranberries, roughly chopped
- 3/4 cup and 3 tablespoons and 2 teaspoons white sugar
- 3 grated zest of one orange
- 1-1/3 cups and 2 tablespoons chopped walnuts
- 2 cups and 3 tablespoons half-and-half cream
- 3 egg
DIRECTIONS - 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.
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