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Recipe Summary

prep:
30 mins
freeze:
20 mins
bake:
30 mins at 375°
Servings:
8
Max Servings:
12
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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; total fat 26g; saturated fat 16g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 66mg; sodium 651mg; potassium 120mg; carbohydrates 71g; fiber 2g; sugar 27g; protein 7g; trans fatty acidg; vitamin a 777IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 105mcg; vitamin b12mcg; calcium 222mg; iron 3mg.

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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