Best 10 Cornmeal Cranberry Drop Scones Recipes

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Indulge in a delightful culinary journey with cornmeal cranberry drop scones, a delectable treat that combines the rustic charm of cornmeal with the tangy sweetness of cranberries. These scones are not only easy to make but also incredibly versatile, perfect for any occasion. Whether you're hosting a cozy brunch, seeking a grab-and-go breakfast option, or simply craving a sweet treat, these drop scones will satisfy your taste buds. Discover variations such as gluten-free and vegan scones, ensuring everyone can relish in their wholesome goodness. Embark on this delightful baking adventure and create memories that linger.

Let's cook with our recipes!

DRIED CRANBERRY SCONES



Dried Cranberry Scones image

I go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too-but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. -Sherry Leonard, Whitsett, North Carolina

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup buttermilk
1 large egg, room temperature
3/4 cup white baking chips
3/4 cup dried cranberries
1 tablespoon turbinado (washed raw) sugar

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.

Nutrition Facts : Calories 247 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 290mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

CORNMEAL CRANBERRY DROP SCONES



Cornmeal Cranberry Drop Scones image

If you've got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.

Provided by Martha Rose Shulman

Categories     brunch, quick, appetizer

Time 20m

Yield 20 3-inch scones

Number Of Ingredients 11

130 grams (1 cup) whole-wheat pastry flour
130 grams (1 cup) fine stone-ground cornmeal
50 grams (1/4 cup) unrefined sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 egg
2/3 cup buttermilk
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

Steps:

  • Preheat the oven to 375 degrees. Line baking sheets with parchment.
  • Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
  • In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
  • Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 90 milligrams, Sugar 6 grams, TransFat 0 grams

SWEET CORNMEAL CRANBERRY SCONES



Sweet Cornmeal Cranberry Scones image

Provided by Florence Fabricant

Categories     breakfast, dessert, side dish

Time 35m

Yield about 16 scones

Number Of Ingredients 10

1 1/3 cups all-purpose flour, plus flour for work surface
1/2 cup yellow cornmeal, preferably stone-ground
4 teaspoons baking powder
Pinch of salt
3 tablespoons granulated sugar
1/2 cup cold unsalted butter, in pieces
1/2 cup chopped dried cranberries
1 large egg, lightly beaten
1/2 cup buttermilk
Preserves and creme fraiche (optional)

Steps:

  • Preheat oven to 450 degrees. Adjust rack to upper third of the oven.
  • Mix the flour, cornmeal, baking powder, salt and sugar in a food processor, and process to blend. Add the butter and pulse until you have a uniformly crumbly mixture. Transfer it to a bowl. Lightly toss in the dried cranberries.
  • Lightly stir in the egg and buttermilk, using a fork or your fingertips. The ingredients should be moistened just enough so they come together to form a ball of soft dough.
  • Pat the dough on a lightly floured board to a thickness of half an inch. Cut it in two-and-a-half-inch rounds. Gently re-form any scraps and cut a few additional rounds.
  • Put rounds on foil-covered baking sheets and bake until the biscuits are beginning to brown on top, about 15 minutes. Remove from the oven, allow to cool briefly, then serve, or cool completely and warm just before serving. If desired, serve with good preserves and creme fraiche.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 5 grams, TransFat 0 grams

CRANBERRY SCONES



Cranberry Scones image

"You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins," says Della Dunsieth of New Castle, Pennsylvania. "Don't overmix or you'll have a hard, dense scone."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 scones.

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup cold butter
3 tablespoons 2% milk
1 egg, beaten
1/4 cup dried cranberries
1/4 teaspoon coarse sugar

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 310 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY SCONES



Cranberry Scones image

A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!

Provided by CRISTINA GOMEZ

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
⅓ cup white sugar
1 grated zest of one orange
½ cup chopped walnuts
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
  • In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
  • In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g

CORNMEAL SCONES



Cornmeal Scones image

Make and share this Cornmeal Scones recipe from Food.com.

Provided by Derf2440

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces
3/4 cup buttermilk

Steps:

  • Heat oven to 400°F.
  • Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
  • Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
  • Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  • Score top into 8 wedges, cutting down halfway to the bottom.
  • Bake 20 to 25 minutes or until light brown.
  • Immediately remove from cookie sheet, carefully separate wedges.
  • Serve warm.

CORNMEAL 'DROPPED' SCONES



Cornmeal 'dropped' Scones image

Provided by Sarah Belk

Categories     easy, quick, side dish

Time 1h

Yield About 18 to 24 1 1/2-inch scones

Number Of Ingredients 9

1/3 cup cornmeal, preferably stone-ground
2/3 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 large egg
1/2 cup buttermilk
Oil or drippings for the pan

Steps:

  • In a medium bowl, combine dry ingredients. In a separate bowl, beat egg and buttermilk. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix. May be prepared up to 1 hour in advance to this point.
  • Grease a skillet or griddle as you would for pancakes. Heat over medium-high heat. Drop in batter by scant tablespoons and cook about 1 minute each side, or until puffy and golden brown. Drain briefly on paper towels and serve hot.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams

CRANBERRY CORNBREAD SCONES



Cranberry Cornbread Scones image

Make and share this Cranberry Cornbread Scones recipe from Food.com.

Provided by Charlotte J

Categories     Scones

Time 29m

Yield 10 scones

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter
2/3 cup milk
3/4 cup ocean spray craisins original dried sweetened cranberries

Steps:

  • Preheat oven to 400 degrees.
  • Grease a large cookie sheet.
  • Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
  • Cut butter into flour mixture with a pastry blender until coarse crumbs form.
  • Add milk and stir with fork just until a sticky dough forms.
  • Gently stir sweetened dried cranberries into dough.
  • Turn the dough out onto a floured surface and knead gently about 10 times.
  • Pat dough into a ½-inch thick circle.
  • Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.
  • Bake 14 to 18 minutes or until golden brown.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 18.5, Sodium 290.1, Carbohydrate 38.9, Fiber 1.6, Sugar 12.6, Protein 3.7

CORNMEAL PLUM SCONES



Cornmeal Plum Scones image

Scones with jam is classic. But in most cases the jam is served alongside; here, we've baked it right into the pastry. This recipe calls for a whipping up a quickly made plum and honey jam scented with bay leaf (you can substitute a rosemary sprig or cinnamon stick if you'd rather). If that seems like one step too many, use any prepared jam you like, though something on the less sweet side works best. Or bake the cornmeal scones unfilled. They are moist, lightly sweet and perfectly satisfying all on their own.

Provided by Melissa Clark

Categories     breakfast, snack, pastries, side dish

Time 45m

Yield 8 scones

Number Of Ingredients 11

3 tablespoons/45 milliliters honey
1 bay leaf
3/4 pound plums/1/3 kilogram, halved, pitted and then cut into 1-inch cubes
3/4 cup/175 milliliters heavy cream, more as needed
1 large egg, at room temperature
1 2/3 cups/275 grams all-purpose flour
1/3 cup/60 grams fine cornmeal
3 tablespoons/35 grams sugar
2 teaspoons/7 grams baking powder
1/2 teaspoon/2 grams kosher salt
6 tablespoons/85 grams unsalted butter at room temperature, cubed, plus more for serving if you like

Steps:

  • Put honey and bay leaf in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
  • Place plums in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape plums and syrup into a bowl and chill for at least 1 hour. (Plum compote can be made up to a week ahead.)
  • Heat oven to 400 degrees. Line a baking sheet with parchment.
  • In a small bowl or measuring cup, mix together the cream and egg.
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
  • Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you've run out of the mixture.
  • Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some plum into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra plum compote and butter on the side if you like.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 186 milligrams, Sugar 16 grams, TransFat 0 grams

CRANBERRY EGGNOG CORNBREAD SCONES



Cranberry Eggnog Cornbread Scones image

This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them.

Provided by jowolf2

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
½ cup cornmeal
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup butter, chilled
¾ cup craisins (sweetened, dried cranberries)
⅔ cup eggnog

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
  • Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
  • Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 51.7 g, Cholesterol 32.8 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 5.9 g, Sodium 395.3 mg, Sugar 19.1 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Use Fresh Ingredients: The fresher your ingredients, the better your scones will taste. If possible, use organic and local ingredients.
  • Don't Overwork the Dough: Overworking the dough will make your scones tough. Mix the ingredients just until they are combined.
  • Use Cold Butter: Cold butter will help create flaky layers in your scones. Cut the butter into small pieces before adding it to the dough.
  • Chill the Dough: Chilling the dough before baking will help it hold its shape better. Chill the dough for at least 30 minutes before baking.
  • Bake the Scones Until Golden Brown: Bake the scones until they are golden brown on top. This will ensure that they are cooked through.

Conclusion:

Cornmeal cranberry drop scones are a delicious and easy-to-make breakfast treat. They are perfect for a quick and easy breakfast or brunch. With a few simple tips, you can make perfect scones every time. So next time you are looking for a tasty and satisfying breakfast option, give these cornmeal cranberry drop scones a try.

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