Buttery Cranberry Lemon Scones
Cranberry Lemon Scones recipe
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅔ | cup |
buttermilk
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
butter
chilled |
|
| 118 | ml |
cranberries
dried |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 158 | ml |
buttermilk
|
|
| 5 | ml |
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.
