Cranberry Scones

Cranberry Scones

Posted by bettyboop50 at recipegoldmine.com May 24, 2001

These are my favorites, I usually sprinkle the tops with a bit of sugar before I bake them off.

Yield: 8 scones

2/3 cups buttermilk or plain yogurt, your choice
1 large egg
3 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold sweet butter, cut into pieces
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
1 teaspoon grated orange peel
1 tablespoon softened butter

Preheat oven to 375 degrees F.

Measure the buttermilk in a 2-cup glass measuring cup, beat in egg with a fork.

In a large bowl, add flour, baking powder, baking soda and salt, mixing well with a wire whisk. Add the butter and cut in with a pastry blender or with your fingers, until mixture looks like fine crumbs.

Add cranberries, sugar and orange peel and toss lightly to distribute evenly. Add the buttermilk mixture and stir with a fork until a soft dough forms.

Turn dough out onto a lightly floured board and knead 5 to 6 times, just until well formed.

Form dough into a ball and cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet, brush tops with the softened butter and sprinkle with some sugar on top.

Bake 20 to 25 minutes or until light golden brown. Remove to a wire rack.

Let cool, for 1 hour before serving. Serve with butter, or your favorite preserves.

Cranberry Scones

Cranberry Scones

Posted by Annette at recipegoldmine.com 12/20/2001 5:27 pm

Makes 8 scones.

1/4 cup dried cranberries
Grand Marnier to cover cranberries
1 cup flour
1 tablespoon baking powder
Pinch of salt
4 tablespoons cold butter, cut into small pieces
1/2 cup heavy cream
3 tablespoons granulated sugar
1 egg
1 tablespoon water

Marinate the cranberries in the Grand Marnier overnight.

Preheat oven to 350 degrees F.

In a medium bowl, sift the flour, baking powder and salt together. Using your fingers, rub the butter into the flour mixture until the texture is sandy. Stir in the cranberries.

Make a well in the center of the flour mixture and add the cream and sugar, stirring until the sugar is dissolved. Mix the flour and the cream together lightly. Divide dough in half.

On a lightly floured surface, roll each half out to a circle 1/4 inch thick. Cut each circle in four wedges. Place wedges 1 inch apart on a greased baking sheet. In a small bowl, combine egg and water and brush over wedges.

Bake 15 to 20 minutes or until golden brown.

Cranberry Scones

Cranberry Scones

2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup Sunsweet Lighter Bake
2 tablespoons margarine
1 (8 ounce) carton low fat vanilla yogurt
1 cup chopped fresh or frozen cranberries*
1 large egg white, lightly beaten
1 tablespoon granulated sugar

Coat baking sheets with cooking spray; set aside.

Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add Lighter Bake and margarine and mix with fork or fingertips until mixture is crumbly. Stir in yogurt; add cranberries.

Shape dough into a ball. On floured surface, pat out to a 9-inch circle. Cut into 12 equal wedges using a sharp knife that has been sprayed with cooking spray. Arrange on baking sheets, spacing 2 inches apart. Brush with egg white and sprinkle with sugar. Bake in preheated 400 degree F oven for 12 to 15 minutes, until golden brown. Serve warm or at room temperature.

Makes 12 scones.

* Dried cranberries, blueberries, raisins, currants or any chopped dried fruit may be substituted for the fresh or frozen cranberries.