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Recipe Summary

prep:
30 mins
freeze:
20 mins
bake:
30 mins
total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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

533 calories; fat 26g; cholesterol 66mg; saturated fat 16g; carbohydrates 71g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 27g; protein 7g; vitamin a 777.4IU; vitamin c 3mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.2mg; folate 104.8mcg; vitamin b12 0.2mcg; sodium 651mg; potassium 120mg; calcium 222.1mg; iron 2.9mg.
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