CRANBERRY SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME
“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
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 scones.
Number Of Ingredients 9
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, FatContent 13g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 44g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
MOIST PUMPKIN SCONES RECIPE: HOW TO MAKE IT
After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 16 scones.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts : Calories 338 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 51g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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- Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days.
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