Cranberry Apple Scones
Recipe: #25667
February 16, 2017
Categories: Breads, Breakfast, Dinner rolls or other breads, Brunch, Mothers Day, Oven Bake Vegetarian, Flour, Kosher Dairy, Scones, more
"Recipe source: Bon Appetit (February 2008)"
Ingredients
Nutritional
- Serving Size: 1 (73 g)
- Calories 214.9
- Total Fat - 9.1 g
- Saturated Fat - 5.3 g
- Cholesterol - 38.8 mg
- Sodium - 198.6 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 3 g
- Sugars - 9.8 g
- Protein - 4.6 g
- Calcium - 84.5 mg
- Iron - 1.1 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Line rimmed cookie sheet with parchment paper.
Step 3
In a large bowl whisk together the dry ingredients (flours -baking soda). Using the back of a fork cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss.
Step 4
Whisk together the wet ingredients (buttermilk -egg) and then gradually add to mixture to the dry ingredients, tossing until moistened.
Step 5
Turn dough out onto floured board. Knead dough using only 2-3 turns to bind dough. Divide dough in half.
Step 6
Pat out each half to a 6 inch diameter, 3/4 inch thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing 1 inch apart. Brush with buttermilk and then sprinkle with sugar.
Step 7
Bake for 20-25 minutes or until puffed and brown and tester inserted into centers comes out clean.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the dried cranberries and apples, try to pick pieces that are similar in size so that they cook evenly.
- If you can't find oat flour, you can make your own by grinding oats in a food processor or blender.
- Substitute almond flour for the oat flour. This substitution will provide a nuttier flavor and a slightly denser texture to the scones.
- Substitute honey for the granulated sugar. This substitution will provide a slightly sweeter, more complex flavor to the scones.
Lemon-Blueberry Scones Replace the dried cranberries and apples with 1/2 cup of fresh or frozen blueberries and add 1 teaspoon of lemon zest to the dry ingredients. Omit the apple juice concentrate and use 1/4 cup of lemon juice instead of buttermilk.
Creamy Sage-Butter Sauce: This creamy sage-butter sauce is the perfect accompaniment to the sweet and savory flavors of the cranberry apple scones. The earthy sage and buttery richness balances out the tartness of the cranberries and sweetness of the apples, making this a delicious side dish for any meal.
Maple-Glazed Carrots: This simple side dish is a great complement to the sweet and savory flavors of the cranberry apple scones. The maple-glaze gives the carrots a delicious sweetness that pairs perfectly with the tartness of the cranberries and the sweetness of the apples. The carrots also provide a nice crunchy texture to the meal, making it a great addition to any table.
FAQ
Q: How long do I bake the scones?
A: Bake the scones for 20-25 minutes or until they are puffed and brown and a tester inserted into the centers comes out clean.
Q: What temperature should I bake the scones?
A: Preheat the oven to 400°F (200°C). Bake the scones for 20-25 minutes or until they are puffed and brown.
1 Reviews
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Fun facts:
Did you know that the scone is one of the oldest forms of bread? It dates back to the 12th century and was a popular snack among Scottish shepherds!
The scone is said to have been a favorite of Queen Elizabeth II. She even had her own personal recipe for scones, which she served to her guests during afternoon tea.