Cranberry-Lemon Scones
- Makes: 8 to 12 servings
- Prep 30 mins
- Freeze 20 mins
- Bake 30 mins
Ingredients
-
3 1/2
cups
all-purpose flour
-
1
cup
sugar
-
4
teaspoons
baking powder
-
1
teaspoon
salt
-
1
tablespoon
finely shredded lemon or orange peel
-
1
cup
butter
-
1
cup
cranberries
-
3/4
cup
whole milk
-
1/4
cup
sour cream
-
Powdered Sugar Icing (optional)
-
Finely shredded Lemon Peel (optional)
Directions
- 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.
- 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.
Powdered Sugar Icing
Ingredients
- 1
cup
powdered sugar
- 3 - 4
teaspoons
milk
Directions
- In a medium bowl combine powdered sugar and enough milk to make a drizzling consistency.
Nutrition Facts
(Cranberry-Lemon Scones)
Servings Per Recipe 8, Trans fatty acid (g) 0, sat. fat (g) 16, chol. (mg) 66, Niacin (mg) 3, Fat, total (g) 26, Riboflavin (mg) 0, carb. (g) 71, Thiamin (mg) 0, pro. (g) 7, vit. C (mg) 3, cal. (kcal) 533, vit. A (IU) 777, Potassium (mg) 120, sugar (g) 27, sodium (mg) 651, iron (mg) 3, fiber (g) 2, calcium (mg) 222, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 7, Folate (µg) 105, Pyridoxine (Vit. B6) (mg) 0