Time 40m Yield 30 Number Of Ingredients 14 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes. Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball. Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white. Bake in the preheated oven until tops are golden brown, about 15 minutes. Combine confectioners’ sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Time 40m Yield 8 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Whisk the egg, orange juice, vanilla and orange zest. Stir into crumb mixture just until moistened. Stir in cranberries and pecans. Turn onto a floured surface; knead 10 times., Pat dough into a 6-1/2-in. circle on a baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Time 40m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the eggs, orange juice, vanilla and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Pat dough into a 6-1/2-in. circle on a greased baking sheet. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack.
Time 26m Yield 8 scones, 8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 425. Roughly chop cranberries. Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter. Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky! Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter. Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.
Yield makes 14 to 16 large scones Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper. In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky. Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn’t stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
Time 30m Yield 4 Scones, 4 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 400. Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp. Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar. Bake at 400 for 20 minutes, until lightly browned.
Yield 8 or so Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F. In a large bowl, sift together flour, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, toss cranberries with sugars; 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, 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 wedges. Place scones on lightly greased baking sheets. Bake in preheated oven until golden brown, about 20 minutes.
Time 42m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough. Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet. Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.
Time 30m Number Of Ingredients 7 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.
Time 30m Yield Makes 10 servings. Number Of Ingredients 9 Steps:
Heat oven to 375°F. Mix flour, graham crumbs, 3 Tbsp. sugar and baking powder in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Add eggs, 2 Tbsp. milk, cranberries and nuts; stir just until blended. Pat dough into 9-inch circle on greased baking sheet. Brush with remaining milk; sprinkle with remaining sugar. Cut into 10 wedges. (Do not separate wedges.) Bake 18 to 20 min. or until top is golden brown and toothpick inserted in center comes out clean. Cool on baking sheet 5 min. Separate wedges, using knife to cut apart if necessary. Serve warm or at room temperature.
