Sunday, February 27, 2011

Lemon Cranberry Cream Scones


I have been making these scones for breakfast a lot lately. They are easy, quick and delicious! Give them a try.

Servings:       12
Prep time:     5 min.
Cook time:    15 min.
Total time:    20-25  min.
2 cups all purpose flour
1 tsp sugar
1 tbsp baking powder1 tsp salt
grated zest of 1/2 a lemon
3 tbsp  cold unsalted butter
3/4 cup dried cranberries
1 cup whipping cream 

lemon icing (optional):
3 tbsp icing sugar
1 tbsp milk
1 tsp lemon juice


-preheat oven to 425F
-line baking sheet with parchment paper or grease
-in a large bowl mix together flour, sugar, baking powder, salt and zest
-cut in the butter until mixture is crumbly, then stir in the cranberries
-add the cream and mix with a fork until a dough starts to form
-turn out onto a floured surface and knead a few times
-cut dough in half and pat each piece into a circle about  8" diameter
-transfer to baking sheet and cut diagonally into the dough to create 6 triangles in each circle, separate and spread out on sheet
-bake for about 15 minutes or until golden
-if you are using the icing make it now by stirring together icing sugar, milk and lemon juice in a small cup

-remove from oven and  either drizzle the icing over top or brush with some melted butter
-serve plain or with butter and jams

*an original recipe by jcsmama

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