Buttermilk Cranberry Scones
Cooking in the Kitchen at Olum's with Molly Morgan
Perfect Scones | Sally's Baking Recipes
Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges!
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Cranberry & Tangerine Buttermilk Scone Recipe
In this video, Jason Barrows shows you how to make delicious cranberry and tangerine buttermilk scones. Easier than you think and a great treat for fall and winter.
Full Recipe + Ingredients:
Scones:
4 3/4 cups of flour
3/4 cup of dried cranberries
1 tablespoon of baking powder
3/4 teaspoon of baking soda
1/2 cup of sugar
1 1/4 teaspoon of salt
17 tablespoons cold, unsalted butter
1 1/2 cups of buttermilk
1 teaspoon tangerine zest
Topping:
3 tablespoons butter, melted
¼ cup turbinado sugar
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small bowl, cover the dried cranberries with enough hot water to cover, allowing them to plump up (about 10 minutes). Once they have softened, drain them.
Sift together the following ingredients: flour, baking soda, and baking powder. Add the dry ingredients to the bowl of a stand mixer fitted with a paddle attachment. Next add in the salt and sugar and slowly mix to combine.
Cut the butter into small cubes spread them across the top of the dry ingredients. Pulse the mixer to combine. The mixture should be coarse with pea-sized pieces of butter. It is important you don’t break down the butter too much!
Add the buttermilk, tangerine zest and cranberries and mix on low until the dough just forms. Add a bit more buttermilk if the dough is too dry.
Take the dough out and place onto a cutting board dusted with flour. Shape it into a long rectangle about 5-inches wide by 18-inches long by 1½-inches thick.
Brush the top of the dough with melted butter and generously sprinkle it with the sugar.
Cut the dough into 12 even-sized triangles, and transfer to your lined baking sheet.
Bake for about 25 to 35 minutes, until the tops are lightly browned.
Serve warm with jam, butter, or just plain. Enjoy!
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Blueberry Scones- Martha Stewart
For a truly tender scone, be sure not to over-mix the dough and it really only requires light kneading. And, an over-baked scone will result in a dry scone.
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Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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Beth's Easy Homemade Scone Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade scones, and easy breakfast recipe for your next brunch or tea party!
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Blueberry Waffles
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Pain Perdu
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Easy Scones
Simple Beignets
BETH'S SCONE RECIPES
Each Recipe Makes 8 scones
INGREDIENTS:
2 cups flour
2 tbsp sugar
1 tsp salt
1 tbsp + 1 tsp baking powder
10 tbsp unsalted butter, very cold and diced into small cubes
½ cup of heavy cream
1 tbsp vanilla
2 eggs
FOR RAISIN SCONES:
Add ¼ cup black raisins and ¼ cup golden raisins
Egg Wash
1 whole egg
SERVE WITH: Twinings Apple Spiced Chai Tea
METHOD:
Preheat oven to 400F.
In a large bowl whisk together the flour, sugar, salt and baking powder.
Then work the butter cubes into the flour with your hands until a coarse meal develops. Then toss in the raisins and mix gently with your hands to combine.
In a separate small bowl add the heavy cream, eggs and vanilla and whisk with a fork until combined.
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until combined, and then change to a large wooden spoon.
Turn the dough out onto a floured surface. Form into a disk, cover with plastic wrap and refrigerate for 30 mins, or pop in the freezer for 10 mins.
Once chilled, roll the dough out to ½ “ thickness. Cut out scones with a 2” round biscuit cutter and place on a parchment lined cookie sheet.
Then whisk 1 whole egg in a small bowl, then with a pastry brush lightly glaze the tops of the scones with the egg wash.
TIP: To assure your scones retain their shape after they are baked pop your tray into your fridge for 15 mins before baking. This will re-chill the dough and allow them to bake up in a more uniform fashion.
Bake for 10-12 mins until risen and golden brown. Serve with butter and jam alongside your favorite tea!
FOR CRANBERRY ORANGE SCONES:
Replace raisins with ½ cup of Cranberries
Add 2 tbsp orange zest with the cranberries
Glaze with heavy cream and turbinado sugar
SERVE WITH: Twinings Orange & Cinnamon Spice Tea
To form triangle scones:
Roll dough into a square, ½” thick. Cut in half vertically, then horizontally. Then cut each little square diagonally to create smaller triangles.
Transfer to a parchment lined cookie sheet. Glaze with heavy cream and sprinkle with the turbinado sugar.
CHOCOLATE CHUNK:
Add 3 oz of chopped bittersweet chocolate at the coarse meal stage. Mix to combine and proceed as directed for basic scone recipe.
SERVE WITH: Twinings Pure Peppermint Tea
PLEASE NOTE: This video has been sponsored by Twinings. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.