Cranberry Whole Wheat Scones Recipe EatingWell
What's the Difference Between Scones and Biscuits? These two beloved pastries are far from being the same. Biscuits and scones might look a lot alike — tall, flaky, golden brown. They're both made from a blend of flour, a leavening agent, fat, and a liquid. And they're frequently eaten at the same time of day, as a breakfast or brunch treat.
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Instructions. Preheat your oven to 425F. In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
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To make the biscuits: Preheat the oven to 450°F and lightly grease the wells of a standard scone pan. Whisk together the dry ingredients. Work in the butter or shortening just until the mixture is crumbly. Stir in the milk, buttermilk, or water. Scoop the mixture into the prepared scone pan.
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While the scones are chilling, preheat the oven to 425°F with a rack in the upper third. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
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Whisk Bisquick baking mix, sugar, and cinnamon together in a large mixing bowl. Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture consists of fine crumbles. In a separate measuring cup or bowl, beat the egg, vanilla extract, and buttermilk together.
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Instructions. Preheat the oven to 425 degrees Fahrenheit. Grease a cookie sheet with non-stick spray or shortening or line it with parchment paper. In a large bowl, combine the Bisquick mix, chocolate chips, whipping cream, sugar, egg, and vanilla until a smooth dough forms.
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Turn the oven to 180 °C or 356 °F. Once rested, dump the dough onto a lightly floured work surface. Roll it out with a rolling pin, making sure to roll in one direction starting from the centre. When the dough is about 2 centimetres or just less than an inch thick, fold it onto itself once, known as laminating.
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Step 5: Fold the Dough. In order to create just a bit of an outer crust and a little bit of structure for the scones, create a few folds in the dough. Press the dough out to about 1″ thick and then fold it in half. Turn the dough 90 degrees and then repeat this process for about 6 folds.
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Line a rimmed baking sheet with parchment paper. Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Combine wet ingredients: Measure out 2/3 cup heavy cream. In a medium bowl whisk together about half of the cream, along with the egg and vanilla extract.
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In a large mixing bowl, whisk together the dry ingredients: bisquick biscuit mix and sugar. Use a pastry blender or two forks to cut the cold butter into the flour mixture until the mixture is crumbly. Add in the wet ingredients: eggs, milk and vanilla bean paste. Bring together until a soft dough forms with a fork.
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In a bowl, whisk together baking mix and sugar. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in 3 Tablespoons half-and-half, egg, and vanilla extract until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times. Pat into a 1-inch-thick round.
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If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together.
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Brush the tops of the biscuits with any leftover buttermilk if available. Bake for 12 minutes or until golden brown. Remove from the oven and melt the remaining butter in the microwave or in a small pan. Brush the tops of the biscuits with the melted butter whilst still hot.
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Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet or two (depending on how large your baking sheets are) by lining them with parchment paper. Set aside. In a large bowl combine the flour, sugar, baking powder and salt. Mix well with a fork or a whisk.
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Tips. To make scones, omit the salt and add 2 tablespoons sugar to the dry ingredients. With the cream, add one lightly beaten egg. Omit the melted butter; instead, brush tops with egg wash (2 eggs beaten with 1 tablespoon water).
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Turn the craggly mass of dough out onto your work surface. Shape it into a rectangle. Fold the rectangle horizontally in thirds, like you're folding a piece of paper to go into an envelope (see photo below). Flatten it out into a rectangle again. Now fold it in thirds once more, but going the opposite direction.
