Buttery Cranberry Lemon Scones
Cranberry Lemon Scones recipe
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.