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Buttery Cranberry Lemon Scones

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Buttery Cranberry Lemon Scones

Cranberry Lemon Scones recipe

 

Yield

8 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
473 ml all-purpose flour
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59 ml sugar
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1E+1 ml baking powder
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2.5 ml salt
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9E+1 ml butter
chilled
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118 ml cranberries
dried
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1E+1 ml lemon zest
grated
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158 ml buttermilk
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5 ml sugar
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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 Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 22636% 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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