Tuesday, March 15, 2016

Lemon-Cranberry Scones

I made lemon-cranberry scones this morning for a ladies Bible study at church and they were by far the best I've ever made!  I thought I'd share the recipe here.  The key to light and fluffy scones is to handle the dough as little as possible.

Lemon-Cranberry Scones

2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 Tbsp. finely grated lemon zest
1/2 cup cold butter, cut into small pieces
1/2 cup whipping cream
1/4 cup 2% milk
1 large egg
1 tsp. vanilla extract
1 cup fresh or frozen cranberries

Preheat oven to 375 degrees and line a baking pan with parchment paper. 

Sift the dry ingredients together, cut in the butter until crumbly. 

In a separate bowl, whisk together cream, milk, egg and extract. 

Add to flour mixture along with the cranberries and stir to just bring the dough together. 

Turn out onto a floured surface and bring it together with your hands. 

Pat into a circle about 10" across.  Cut into 8 wedges and place on baking tray. 

Bake for 20-25 minutes