Side Pannel
Cranberry-Lemon Scones
Ingredients List
- 2 c Flour
- 1/4 c Sugar
- 2 ts Baking powder
- 1/2 ts Salt
- 6 tb Chilled butter
- 1/2 c Dried cranberries
- 2 ts Grated lemon peel
- 2/3 c Buttermilk
- 1 ts Sugar
Directions
1. 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.
2. 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.
3. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve
warm.
butter until crumbly. Stir in the dried cranberries and lemon peel.
2. 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.
3. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve
warm.
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