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Cranberry-Lemon Scones

Ingredients

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Directions

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  • In a very large bowl combine flour, sugar, baking powder, salt and lemon peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Make a well in the center of the flour mixture.

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  • In a small bowl combine milk and sour cream. Add to flour mixture. Stir just until moistened (batter should be lumpy). Do not over mix.

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  • Turn dough out onto a lightly floured surface. Quickly knead dough about 6 to 8 strokes or until nearly smooth. Place dough on an ungreased or parchment-lined baking sheet. Using a lightly floured rolling pin or floured hands, roll or pat into a 10-inch circle, that is 3/4-inch thick. Cover and freeze for 20 minutes or until dough is firm enough to cut; cut into 8 to 12 wedges, but do not separate wedges.

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  • Bake in a 375 degree oven for 30 minutes or until lightly browned. Cool slightly; drizzle with powdered sugar icing and sprinkle with lemon peel.

Nutrition Facts (Cranberry-Lemon Scones)

533 calories; 26 g total fat; 16 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 66 mg cholesterol; 651 mg sodium. 120 mg potassium; 71 g carbohydrates; 2 g fiber; 27 g sugar; 7 g protein; 0 g trans fatty acid; 777 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 105 mcg folate; 0 mcg vitamin b12; 222 mg calcium; 3 mg iron;

Powdered Sugar Icing

Ingredients

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Directions

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  • In a medium bowl combine powdered sugar and enough milk to make a drizzling consistency.

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