Cranberry Walnut Scones Recipe

Healthy Cranberry Orange Scones Amy's Healthy Baking

WEBOct 30, 2016 · Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk …

Rating: 5/5(17)

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Skinny CranberryButtermilk Scones Recipe

WEBSep 20, 2016 · In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using …

1. Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
2. In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry).
3. Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
4. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.

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Cranberry Walnut Scones Healthy Ideas Place

WEBApr 21, 2020 · When 10 minutes are left for the scones to chill, preheat the oven to 375° F. Take the scones out of the refrigerator after they have …

1. Line a large baking sheet with parchment paper.
2. Place dried cranberries in small bowl and pour orange juice on top, mixing it in. Let sit while you prep the rest of the ingredients.
3. Measure out 3/4 cup of the walnuts into a food processor and process about 1 minute until walnuts are very finely ground, but not quite the consistency of walnut butter. Pour the rest of the walnuts (3/4 cup) onto a cutting board and chop until finely chopped. Set aside.
4. In a large bowl, stir together the whole wheat pastry flour, all purpose flour, salt, and the walnuts you just processed. Dice cold butter and add to the bowl. Cut the butter into the dry ingredients with a pastry cutter, or two knives sliding against each other, until crumbly - about the size of small peas. Reserve 2 Tbsp. of the chopped walnuts and stir the rest into the dry ingredients.

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