Monday, January 9, 2012

lemon cranberry scones.

Lemon Cranberry Scones from Shalee:

3 cups flour
1 1/2 T baking powder
1 T lemon zest
1 tsp salt
1 cup sugar
1 1/2 sticks cold butter sliced in pieces
1/2 cup chopped pecans
1 cup dried cranberries
3/4 cup cream
1 egg
1 T lemon juice


2 T sugar
1 T lemon juice

Stir the flour, baking powder, lemon zest, salt and sugar in a mixing bowl. Add the butter and beat on low for a couple minutes, or until course meal forms. Mix in nuts and cranberries. Add the cream, egg and lemon juice. Mix on low until all dough is moist clumps. 

Turn out on a lightly floured board and gather dough into a ball; divide in half, and press or roll each half into a 5 or 6 inch circle. Cut each circle into 6 wedges. Place on a greased baking sheet. Bake at 400 degrees for 12-14 minutes, or until golden. Mix the glaze ingredients together and brush warm scones with glaze.

Serves 12

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