Cranberry Raisin Scones Food

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CRANBERRY & RAISIN SCONES



Cranberry & Raisin Scones image

Usually I find scones too dry but these are very moist! Serve them warm from the oven with butter & preserves - or make a day ahead & store in an air-tight container. You can use just cranberries or just raisins but I prefer the combination. If you don't have 18% cream (table cream in Canada) you can replace with 1/2 cup of whipping cream (heavy cream) + 1/2 cup of whole milk or 2% milk - but not 1% or skim milk!

Provided by CountryLady

Categories     Scones

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup dried cranberries
1/2 cup raisins
1 cup 18% cream
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup white vinegar
2 tablespoons milk (for topping)
1 tablespoon sugar (for topping)

Steps:

  • Line a baking sheet with parchment& preheat the oven to 400F.
  • Combine the dry ingredients in a large bowl; using a pastry cutter, add the butter until the mixture resembles coarse crumbs.
  • Mix in the cranberries& raisins.
  • Combine the wet ingredients in a separate bowl; add to the dry ingredients& stir until just combines.
  • Turn the dough out onto a well-floured work surface& knead until the wet& dry ingredients are mixed well.
  • Roll the dough into a ball& flatten into a disc about 2 1/2 inches thick.
  • Brush the top with milk& sprinkle with sugar.
  • Cut into 6 wedges& place on baking dish.
  • Bake until golden brown, about 15 minutes.

CRANBERRY-RAISIN SCONES



Cranberry-Raisin Scones image

A very British treat, served with butter, or with clotted cream and strawberry jam. From the blog at delicious:days.

Provided by DrGaellon

Categories     Scones

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 tablespoons white sugar
1/2 teaspoon fine sea salt (or other non-iodized fine salt)
4 1/2 tablespoons unsalted butter, cut in small cubes and frozen
3 tablespoons golden raisins
3 tablespoons dried cranberries
1/4 cup low-fat milk or 1/4 cup buttermilk
1 egg yolk
1 tablespoon low-fat milk or 1 tablespoon buttermilk
coarse sugar, for garnish

Steps:

  • Preheat oven to 425°F Line a baking sheet with parchment or a Silpat.
  • In a food processor, combine 1 1/2 cups flour, baking powder, sugar and salt. Process briefly to combine. Add ice-cold butter cubes and pulse five or six times, until the butter is cut into chunks no bigger than a small pea. Add raisins and cranberries and pulse once or twice more to distribute. Add milk or buttermilk and pulse until dough is just combined and shows no large spots of dry flour; add more flour if dough appears too wet.
  • Sprinkle half the remaining flour on a board. Turn out the dough onto the flour and sprinkle with the last of the flour. Knead by hand just 3 or 4 times. Pat into a disc about 1 1/4 inches thick (about 6" across). Using a long, sharp knife, cut disc into 6 wedges. Cut straight up-and-down, and do not drag the knife through the dough, or it will rise unevenly. (Alternatively, use a 2.5-inch round cookie cutter and cut into 6 rounds, or pat into a 7.5x5 inch rectangle and cut into 6 2.5-inch squares.).
  • Place scones on lines baking sheet. Beat egg yolk and milk, and brush onto each scone. Sprinkle each scone with a small pinch of coarse sugar. Bake in the middle of the preheated oven for 13-15 minutes or until golden brown. Cool 5 minutes on pan, then transfer to a wire rack until cool enough to handle. Serve warm with butter or clotted cream and jam.

BACON CRANBERRY SCONES WITH CITRUS BASIL BUTTER



Bacon Cranberry Scones with Citrus Basil Butter image

Provided by Giada De Laurentiis

Time 35m

Yield 16 scones

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
6 tablespoons unsalted butter, cut into 1/2-inch pieces
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup chopped cooked bacon (about 6 slices)
1/2 cup dried cranberries, chopped
1 cup heavy cream
All-purpose flour, for dusting
1/2 cup freshly grated Parmesan
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup chopped fresh basil
2 teaspoons orange zest (from 1 large orange)
1/2 teaspoon kosher salt

Steps:

  • For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.
  • In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough.
  • On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes.
  • For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones.

RAISIN SCONES



Raisin Scones image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 14 to16 scones

Number Of Ingredients 9

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
  • Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
  • Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

CRANBERRY SCONES



Cranberry Scones image

"You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins," says Della Dunsieth of New Castle, Pennsylvania. "Don't overmix or you'll have a hard, dense scone."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 scones.

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup cold butter
3 tablespoons 2% milk
1 egg, beaten
1/4 cup dried cranberries
1/4 teaspoon coarse sugar

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 310 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

These moist, tender, and flavorful cranberry-orange scones are a great start to the day!

Provided by Michelle Hoile

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups unbleached all-purpose flour
½ cup cold, unsalted butter, cut into pieces
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 large orange, zested and juiced, divided
1 cup dried cranberries, or more to taste
1 cup buttermilk
1 cup powdered sugar, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
  • Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
  • Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g

FLAKY CRANBERRY SCONES



Flaky Cranberry Scones image

Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries have the best shape when baked from frozen. This recipe comes from Rose Levy Beranbaum's " Rose's Baking Basics."

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8

Number Of Ingredients 9

1 cup heavy cream
2 1/3 cups bread flour, preferably Gold Medal
1/4 cup sugar
3 teaspoons baking powder, only an aluminum free variety
3/8 teaspoon fine sea salt
1 tablespoon, loosely packed, finely grated lemon zest (from 2 lemons)
10 tablespoons unsalted butter, cut into 1/2- to 3/4-inch cubes and refrigerated at least 30 minutes
1/3 cup dried cranberries, cut in half
1 tablespoon plus 1 teaspoon honey

Steps:

  • Preheat oven to 375 degrees, with rack in center. Line a 9-by-2-inch round cake pan with plastic wrap; line a baking sheet, preferably insulated, or a double layer of two baking sheets with parchment. Whip cream just until soft peaks form; refrigerate.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Add butter cubes and, using a fork, toss to coat it with flour. Press butter cubes between your fingers to form very thin flakes. Stir in cranberries. Make a well in center. Pour whipped cream and honey into well; using a silicone spatula, stir flour mixture into cream mixture until ingredients are moistened.
  • Lightly knead dough in bowl just until it holds together. Turn dough out onto a lightly floured surface. Gently knead a few times until dough is a little stretchy and can be shaped into a smooth disk.
  • Press dough evenly into prepared pan (or shape dough into a 9-inch disk, 3/4 inch thick, without using pan). Press in any loose cranberries. Cover with plastic wrap and refrigerate at least 30 minutes and up to overnight.
  • Lift out disk of dough using plastic wrap. Using a sharp knife, cut disk into 8 even wedges. Transfer to prepared sheet, spaced 2 inches apart. (Alternatively, wrap wedges individually and freeze.)
  • Bake 10 minutes, then rotate sheet and continue baking until golden brown, 10 to 15 minutes more. (If baking frozen scones, bake 20 minutes, then rotate sheet, cover loosely with foil, and continue baking 10 minutes more.)
  • Transfer sheet to a wire rack. Using a pancake turner, transfer scones to another wire rack; let cool until warm or room temperature. Scones will be slightly moist. If you prefer a more traditional, drier scone, let sit, uncovered, overnight. Scones can be stored in an airtight container at room temperature up to 2 days or frozen up to 3 months.

CRANBERRY-STUDDED CRèME FRAîCHE SCONES



Cranberry-Studded Crème Fraîche Scones image

Categories     Bread     Fruit     Breakfast     Brunch     Bake     Mother's Day     Cranberry     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 11

2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2/3 cup dried cranberries (about 3 1/2 ounces)
2 large eggs
2/3 cup chilled crème fraîche or sour cream
1 1/2 teaspoons vanilla extract
Sugar

Steps:

  • Preheat oven to 350°F. Whisk first 5 ingredients in large bowl to blend. Rub in butter with fingertips until mixture resembles fine meal. Mix in cranberries.
  • Separate 1 egg; place white in small bowl and reserve. Place yolk in medium bowl. Whisk whole egg, crème fraîche and vanilla into yolk. Gently stir crème fraîche mixture into flour mixture (dough will be very moist). Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about 1/2 inch thick. Cut each round into 6 wedges. Beat reserved white until foamy; brush over wedges. Sprinkle with sugar. Transfer wedges to baking sheet, spacing 1 inch apart.
  • Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.

CRANBERRY SCONES



Cranberry Scones image

A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!

Provided by CRISTINA GOMEZ

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
⅓ cup white sugar
1 grated zest of one orange
½ cup chopped walnuts
¾ cup half-and-half cream
1 egg

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.

Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g

RAISIN SCONES



Raisin Scones image

Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup raisins
3/4 cup buttermilk
1 egg white
Additional sugar

Steps:

  • In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

Nutrition Facts :

CRANBERRY SCONES



Cranberry Scones image

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels

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.

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From peachtreesandbumblebees.com


BEST COOKING BREADS RECIPES: CRANBERRY & RAISIN SCONES
Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins Ingredients. Servings: 6 2 1/4 cups flour ; 1/4 cup sugar ; 2 teaspoons baking powder ; 1/2 teaspoon baking soda ; 1/2 teaspoon salt ; 1/4 cup unsalted butter
From worldbestbreadsrecipes.blogspot.com


GRAIN-FREE CRANBERRY ORANGE SCONES - THE PIONEER CHICKS
Grain-free Cranberry Orange Scones. These grain-free cranberry orange scones are perfectly sweet and insanely delicious! They are the perfect food to pair with a cup of hot cocoa and cozy up beside the Christmas tree to enjoy. The tart cranberries are nicely balanced out with wholesome, natural sweeteners and a hint of orange.
From thepioneerchicks.com


RAISIN SCONES - RASA MALAYSIA
Roll out the dough on floured surface to 3/4-inch (1 cm) thickness. Using a 2-inch (5 cm) round cookie cutter, cut out the scones. Gather the scraps; reroll and cut out additional scones. Place the scones on prepared baking sheets, spacing apart. Brush egg yolk over the tops of the scones. Bake scones until golden brown, about 15-20 minutes.
From rasamalaysia.com


DRIED CRANBERRY SCONES - WE KNOW STUFF
Step 1: Mix flour, baking powder, sugar, and salt together. Cut up butter and add to dry ingredients. Blend together until butter is fully broken up. Step 2: Add the eggs, milk, and cranberries until well blended. Step 3: Knead on floured surface for 2 minutes. Step 4: Form into round shape 1/2 inch thick and cut into wedges.
From weknowstuff.us.com


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