Cranberry Lemon Scones
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Features of Cranberry Lemon Scones
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Served as breakfast. Vegetarian dish.
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Ingredients for Cranberry Lemon Scones (Click here for measurement conversion)
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2 cup Flour
1/4 cup Sugar
2 teaspoon Baking Powder
1/2 teaspoon Salt
6 Tablespoon Chilled Butter
1/2 cup Dried Cranberries
2 teaspoon Grated Lemon peel
2/3 cup Buttermilk
1 teaspoon Sugar
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Method for making Cranberry Lemon Scones
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Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel. Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the dough into a ball and gently knead a few times on a floured surface. Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar. Bake in a preheated 425-degree F. oven 15-20 minutes, until golden. Serve warm.
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Comments
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Serves: 8
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