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 Black Pepper Skillet Shrimp View recipe Croissant-Crusted Chicken Pot Pie View recipe Classic Vanilla Cupcakes 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 Black Pepper Skillet Shrimp View recipe Croissant-Crusted Chicken Pot Pie View recipe Classic Vanilla Cupcakes View recipe
