Cranberry Lemon Scones
You can easily alter this recipe to include whatever ingredients you have. Some suggestions: dried cherries with orange zest, almonds with raisins, or chopped dried apricots with walnuts. Warning: a very hungry and enthusiastic crowd may be standing by while you make these!
- 2.5 cup all-purpose flour
- 0.5 cup buttermilk, cold
- 1 cup (not packed) dried cranberries
- 1 lemon, zested
- 0.5 cup sugar
- 1 stick cold butter, cut into small pieces
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 1 Tbsp baking powder
- turbinado (the coarse kind) sugar for sprinkling
- Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:
- Empty the contents of the food processor onto a parchment-lined baking sheet and use your hands to form into a 1-inch thick disc, then cut into wedges:
- (Don’t over-handle the dough, otherwise your hands will partially melt the cold butter and your scones won’t be flaky).
- Rub the whole disc with a little buttermilk then sprinkle generously with turbinado sugar. Separate the wedges and place them a couple inches apart from each other on the sheet, then bake for 15-20 minutes, turning pan halfway through. Let cool a few minutes before digging in.
- Optional: Mix some lemon juice with powdered sugar to make a lemon “glaze.” (Start with 1 Tbsp lemon juice and 1/4 cup powdered sugar. Add more or less of each ingredient until you have a mixture that looks “drizzle-able”). Drizzle this over the scones before serving.
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