E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cranberry Scones Lodge Cast Iron | November 16, 2018 These cranberry scones have a delightful texture and crunch thanks to the addition of sesame seeds in the batter. The best part? You can eat them all week! Get that just-baked freshness when you cut the scone in half, re-heat it in a toaster oven, and serve with butter and jam. Level Advanced Prep Time 15 minutes Cook Time 15 minutes Serves 8 Cook it With Our Cast Iron Wedge Pan Ingredients 1 cup dried cranberries 1 ½ cups buttermilk 1 large egg 3 cups all-purpose flour ¾ cup turbinado sugar 6 tablespoons white sesame seeds 4 teaspoons baking powder ¼ teaspoon allspice, ground ¼ teaspoon cardamom, ground ¼ teaspoon salt 8 tablespoons unsalted butter, cold, cubed, plus more for greasing Directions Preheat oven to 400 degrees F. Whisk cranberries, 1 cup buttermilk, and egg. Set aside for later. Separately whisk flour, sugar, sesame seeds, baking powder, allspice, cardamom, and salt until fully incorporated. Using a pastry cutter, cut butter into the flour mixture to pea-sized pieces. Add to the wet ingredients until a dough forms. If the dough is too crumbly to hold together, add more buttermilk, one tablespoon at a time until the dough just comes together when pressed. Divide the dough amongst the wedges of a greased scone pan. Bake until edges are golden brown, 15-17 minutes. Let scones sit for 5-10 minutes, then gently flip the pan to release the scones. Cool on wire rack before serving. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Beer Cheese Dip View recipe Sweet Biscuit Strawberry Shortcake View recipe Jim Lahey’s No-knead Bread View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cranberry Scones Lodge Cast Iron | November 16, 2018 These cranberry scones have a delightful texture and crunch thanks to the addition of sesame seeds in the batter. The best part? You can eat them all week! Get that just-baked freshness when you cut the scone in half, re-heat it in a toaster oven, and serve with butter and jam. Level Advanced Prep Time 15 minutes Cook Time 15 minutes Serves 8 Cook it With Our Cast Iron Wedge Pan Ingredients 1 cup dried cranberries 1 ½ cups buttermilk 1 large egg 3 cups all-purpose flour ¾ cup turbinado sugar 6 tablespoons white sesame seeds 4 teaspoons baking powder ¼ teaspoon allspice, ground ¼ teaspoon cardamom, ground ¼ teaspoon salt 8 tablespoons unsalted butter, cold, cubed, plus more for greasing Directions Preheat oven to 400 degrees F. Whisk cranberries, 1 cup buttermilk, and egg. Set aside for later. Separately whisk flour, sugar, sesame seeds, baking powder, allspice, cardamom, and salt until fully incorporated. Using a pastry cutter, cut butter into the flour mixture to pea-sized pieces. Add to the wet ingredients until a dough forms. If the dough is too crumbly to hold together, add more buttermilk, one tablespoon at a time until the dough just comes together when pressed. Divide the dough amongst the wedges of a greased scone pan. Bake until edges are golden brown, 15-17 minutes. Let scones sit for 5-10 minutes, then gently flip the pan to release the scones. Cool on wire rack before serving. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Beer Cheese Dip View recipe Sweet Biscuit Strawberry Shortcake View recipe Jim Lahey’s No-knead Bread View recipe
