Best Cranberry Tangerine Scones Recipes

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CRANBERRY-TANGERINE SCONES



Cranberry-Tangerine Scones image

Categories     Bread     Berry     Citrus     Breakfast     Brunch     Bake     Cranberry     Winter     Tangerine     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/4 cup crème fraîche or sour cream
3 tablespoons fresh tangerine juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*

Steps:

  • Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
  • Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
  • Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
  • Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

CRANBERRY-TANGERINE SCONES



Cranberry-Tangerine Scones image

Yes, they're lumpy, bumpy and misshapen. But dang! These things are good. As scones go, they're very tender and flaky - not dry at all. The tangerine glaze highlights the bright citrus zest along with the wonderful dried cranberries tucked throughout these bad boys.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

Scones
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
5 tablespoons unsalted butter
2 tablespoons vegetable shortening
3/4 cup heavy cream
1 egg
1 tablespoon tangerine zest (from approx. two small tangerines)
3/4 cup dried cranberries
Glaze
2/3 cup powdered sugar
2 tablespoons fresh-squeezed tangerine juice (use the tangerines you zested)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, mix together the flour, baking powder, salt, and sugar.
  • Cut the butter into small pieces and add, along with the shortening, to the flour mixture.
  • Using two butter knives, a pastry blender or (my favorite) your hands, work the butter and shortening into the flour mixture until the mixture resemble coarse crumbs.
  • In a small bowl, beat the egg and then mix in the heavy cream and tangerine zest.
  • Create a well in the dry mixture, then pour the cream mixture in.
  • Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
  • Turn the scone dough out onto a floured board, and gently knead it together enough to form one cohesive chunk of dough.
  • Work the dough into a round disc shape about 3/4 inch thick.
  • Cut the disc into 8 wedges.
  • Place the wedges on an ungreased cookie sheet.
  • Bake for 15 - 17 minutes or until the scones just begin to brown.
  • Pull from the oven and let rest on the cookie sheet for about 5 minutes, then carefully transfer to a wire rack. Allow to cool about 10 minutes.
  • Make the glaze! In a small bowl, whisk together the powdered sugar and tangerine juice.
  • Using a spoon, drizzle the glaze over the scones. Let cool and serve.

TANGERINE CRANBERRY SCONES WITH GLAZE



TANGERINE CRANBERRY SCONES WITH GLAZE image

Categories     Berry     Citrus     Breakfast     Bake     Quick & Easy     Pastry

Yield 16 Scones

Number Of Ingredients 16

Scones
3 tablespoons freshly grated tangerine zest (from about 4 tangerines; preferably Satsuma's, reserve 1 tablespoon for Icing)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups dried cranberries or dried cherries (Orange infused cranberries are excellent in this recipe)
1 large egg
1 large egg yolk
1 cup heavy cream
Glaze/Icing
2 cups powdered sugar
1 tablespoon heavy cream
1 tablespoon tangerine zest
4 tablespoons fresh tangerine juice
White or colored sanding sugar for appearance & added texture.

Steps:

  • Preheat oven to 400°F. and line a large baking sheet with parchment paper. With a fine Micro plane remove the zest from tangerines, reserving tangerines for use in icing. Combine all four ingredients for the icing and set aside to glaze the scones once cooked and cooled. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl. **(Bakers Note: run the processor a bit longer until the true coarse meal looking) In a small bowl toss together cranberries and stir into flour mixture. If using dried fruit, add to flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 10 inches in diameter) and with a knife cut into 16 wedges, dusting the knife with flour in between segmented cuts. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 15-18 minutes. Allow scones to cool on baking sheet 10 minutes., or until pale golden brown. Place scones on cooling rack to finish cooling, approximately 45 minutes to 1 hour. Allow the scones to cool completely and drizzle in a zig-zag pattern across scones. You may also finish the scones with a white or colored sanding sugar Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

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