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Buttery Cranberry Lemon Scones

 
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Cranberry Lemon Scones recipe

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter
chilled
½ cup cranberries
dried
2 teaspoons lemon zest
grated
cup buttermilk
1 teaspoon sugar

Directions

Combine the flour, ¼ cup sugar, baking powder and salt.

Cut in the butter until crumbly.

Stir in the dried cranberries and lemon peel.

Pour in the buttermilk and stir with a fork until the mixture holds together.

Gather the dough into a ball and gently knead a few times on a floured surface.

Pat out dough to an 8-inch circle and cut into 8 wedges.

Place 2 inches apart on greased baking sheet and brush the tops with the milk.

Sprinkle with 1 teaspoon sugar.

Bake in a preheated 425 degree F oven 15 to 20 minutes, until golden.

Serve warm with butter and/or jam if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 22636% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 231mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 3%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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