How To make Oatmeal Apple Cranberry Scones
2 c All-purpose flour
1 c Rolled oats
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Ground cinnamon
3/4 c Natural applesauce; divided
2 tb Margarine
1/2 c Cranberries; coarsely choppe
1/2 c Peeled apple; chopped
1/4 c Skim milk
1/4 c Honey; plus
2 tb Honey; divided
Recipe by: Motts, A Better Way to Bake Preheat oven to 425 degrees; spray a baking sheet with nonstick cooking spray. In a large bowl, combine the flour, oats, sugar, baking powder, salt, baking soda and cinnamon. Add 1/2 cup applesauce and the margarine; cut in with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the cranberries and apple. In a small bowl, combine the milk and 1/4 cup honey. Add to the flour mixture; stir together until the dough forms a ball. Turn the dough out onto a well-floured surface; knead 10 to 12 times. Pat the dough into an 8-inch circle. Place on the baking sheet. Use the tip of a knife to score the dough into 12 wedges. In another small bowl, combine the remaining 1/4 cup applesauce and 2 tablespoons honey. Brush the mixture over the top of the dough. Bake for 12 to 15 minutes, or until lightly browned. Immediatley remove from the baking sheet; cool on a wire rack for 10 minutes. Serve warm or cool completely. Cut into 12 wedges. Penny Halsey (ATBN65B). Nutrition Analysis: 170 calories, 2.5g fat, 0mg cholesterol, 200mg sodium. -----
How To make Oatmeal Apple Cranberry Scones's Videos
Cranberry Scones - Martha Stewart
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.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Ultimate Guide to British Scones (Make any flavor!)
Perfectly flaky scones that can easily be made into any flavor you’d like including blueberry, cranberry orange, pumpkin, chocolate chip, pumpkin, and cinnamon!
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⏩ JUMP TO: ⏩
00:00 Intro
00:13 Dry Ingredients
00:30 How to use a cheese grater to cut butter into flour
01:11 Wet Ingredients
01:54 Knead Dough
02:09 Cut Scones
02:18 Brush with Cream
02:27 Baking Time and Temperature
02:45 Flavor Variations
03:31 Scone Glaze
04:33 Recipe Recap with Amounts
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✅ Ingredients
SCONES:
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 1 large egg (optional)
• 1 cup heavy cream
FLAVORING AND FINISHING:
• 1 cup fresh blueberries
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream optional
✅Instructions
1️⃣ 00:00:13 - In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
2️⃣ 00:00:30 - Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
3️⃣ 00:01:11 - Add in egg (if using), 1 cup cream, blueberries, and vanilla extract (or other flavorings) stirring until the dough just comes together.
4️⃣ 00:01:54 - Turn the dough out onto a clean countertop and form it into a ball.
5️⃣ 00:02:09 - Press the dough flat until it is 2-inch thick circle. Use a butter knife to cut the circle into 8 wedges.
6️⃣ 00:02:18 - Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.
7️⃣ 00:02:27 - Bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned.
Flavor Options for Scones
✴️ Blueberry Scones (1 cup blueberries + 1 teaspoon vanilla extract)
✴️ Chocolate Chip Scones (1 cup mini chocolate chips)
✴️ Cranberry Orange Scones (3/4 cup dried cranberries + 2 tablespoons orange zest)
✴️ Pumpkin Scones (replace half of the heavy cream with 1/2 cup pumpkin puree + 2 teaspoons pumpkin pie spice)
✴️ Cranberry Scones (1 cup dried cranberries + 1 teaspoon vanilla extract)
✴️ Lemon Scones (replace 1/4 cup of the heavy cream with 1/4 cup lemon juice + 2 tablespoons lemon zest)
✴️ Cinnamon Scones (replace white sugar with brown sugar + 1-2 teaspoons ground cinnamon)
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Vegan & Healthy Oatmeal Apple Scones (sugar-free, gluten-free)
I am in love with this scones. Super easy, super vegan, super healthy and super tasty. No sugar added, the sweetness comes naturally from sweet apple and banana.
INGREDIENTS
- 1 sweet apple
- 1 ripe banana
- 2 cups + 1/2 cup (250g) oat flour
- 1 cup (117g) brown rice flour
- 3 tbsp coconut oil
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 2 tsp cinnamon
Filling
1/use any sweet dry fruits and nuts (I use dry figs and pecans)
2/or any frozen berries (best options are frozen blueberries or raspberries)
*if the dough is too wet add more brown rice flour
if the dough is too dry add more banana or apple puree
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Apple Scones Recipe
Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!
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Cranberry Cream Scones Recipe | The Sweetest Journey
Learn how to make soft and delicious cranberry scones with a very easy and simple recipe!~
Ingredients:
3 Cups Whole Wheat or All Purpose Flour (360g)
3 Teaspoons Baking Powder (15g)
1/2 Teaspoon Salt (3g)
1/2 Cup Sugar (32g)
2 Cups Heavy Whipping Cream (480ml)
1 Cup Cranberries (100g)
Directions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the heavy whipping cream and mix until a dough forms, use your hands to mix if needed. Add the cranberries, and knead to mix in the berries.
2. On a lightly floured surface, form the dough into a disk about 10 inches in diameter. Cut the dough into 8 equal sized wedges. Place the wedges on a parchment lined baking sheet. Brush tops with milk, then sprinkle with coarse sugar. Bake in a preheated oven at 350F for 20 to 25 minutes or until golden. Cool completely on a wire rack.
| Makes 8 scones.
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Apple & Oatmeal Scone
To make a good impression at holiday parties this season, you have to bring something unique to the table. Chef John Maxwell has a traditional dish with a Virginia twist… apple scones.