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Christmas Scones

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Christmas Scones

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Christmas Scones Recipe Christmas Scones Recipe

These smooth/crumbly, full-flavored scones function cranberries and pecans. With oats within the dough, they are a delectable throwback to their Scottish origins.

At a look

Prep
Bake
Total
Yield
16 scones

Nutrition data

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup out of date rolled oats or quick-cooking (now not rapid) oats
  • 1 tablespoon baking powder
  • half of teaspoon baking soda
  • three/four teaspoon salt
  • half of cup brown sugar, packed
  • half of cup (eight tablespoons) unsalted butter, minimize into pats
  • 1 cup dried cranberries, packed
  • 1 cup diced pecans
  • three/four cup buttermilk, bitter cream, or undeniable (now not Greek-style) yogurt
  • glowing white sugar for topping, not obligatory

  • eight half of oz King Arthur Unbleached All-Purpose Flour
  • three half of oz out of date rolled oats or quick-cooking (now not rapid) oats
  • half of ounce baking powder
  • half of teaspoon baking soda
  • three/four teaspoon salt
  • three three/four oz brown sugar
  • four oz unsalted butter, minimize into pats
  • 6 oz dried cranberries, packed
  • four oz diced pecans
  • 6 oz buttermilk, bitter cream, or undeniable (now not Greek-style) yogurt
  • glowing white sugar for topping, not obligatory

  • 241g King Arthur Unbleached All-Purpose Flour
  • 99g out of date rolled oats or quick-cooking (now not rapid) oats
  • 14g baking powder
  • half of teaspoon baking soda
  • three/four teaspoon salt
  • 106g brown sugar
  • 113g unsalted butter, minimize into pats
  • 170g dried cranberries, packed
  • 113g diced pecans
  • 170g buttermilk, bitter cream, or undeniable (now not Greek-style) yogurt
  • glowing white sugar for topping, not obligatory

Instructions

  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
  2. Mix the dry components in a big blending bowl. Add the butter, running it in to make an inconsistently crumbly combination.
  3. Add the fruit and nuts, blending till they are flippantly disbursed. Stir within the buttermilk.
  4. Turn the dough out onto a well-floured floor and minimize it into two items. (Keep sprinkling on flour if you want to.) Form each and every right into a disk, and gently pat each and every disk right into a spherical about 6″ in diameter.
  5. Transfer the disks to the ready baking sheet, and sprinkle them with glowing sugar, if desired, urgent it in firmly.
  6. With a bench scraper or sharp knife, minimize the spherical into eight wedges. Do this via slicing instantly down in the course of the dough so that you shear the sides. If you noticed the dough, you generally tend to press the sides in combination, which assists in keeping the scones from emerging as they bake. Separate the scones quite; there will have to be about 1″ between them on the out of doors edge.
  7. Bake the scones for 20 mins, or till they are simply starting to brown. A toothpick inserted into the middle of 1 will have to pop out blank, or in all probability with a couple of wet crumbs clinging to it.
  8. Remove the scones from the oven, and serve them heat. To serve later, reheat for 10 mins, evenly tented with foil, in a preheated 350°F oven.
  9. Store any leftovers at room temperature, effectively wrapped, for a number of days. Freeze for longer garage.

Nutrition Information

  • Serving Size66g
  • Servings Per Batch16
Amount Per Serving:
  • Calories250
  • Calories from Fat100
  • Total Fat12g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol15mg
  • Sodium260g
  • Total Carbohydrate35g
  • Dietary Fiber2g
  • Sugars16g
  • Protein4g

* The vitamin data supplied for this recipe is decided via the ESHA Genesis R&D instrument program. Substituting any components might alternate the posted vitamin data.

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