When I dream of a biscuit and scone together these Lemon Cranberry Biscuits are all I think of. They are a hybrid texture of biscuit and scone that will send lemon lovers head over heels in love with these scrumptious little drop biscuits. Try not to eat them all in one day if that is possible.
When I lived in Arizona my favorite coffee house – Raging Sage – served up delectable scones in all flavors imaginable. Apricot was my absolute favorite, but really any flavor, including their honey jalapeño version, was something to wake up early for.
I still order their coffee direct to my doorstep. The mailman usually comments on how his truck smells like coffee all day. Lucky him!
The ultimate tool for mixing batter is this Dough Whisk. I don’t bake too often, but when I do, this whisk comes in handy and I highly recommend it! The concentric circles are a unique design that helps you to blend your batter without over-mixing it and making your baked good tough.
We all love tender, melt in your mouth scones, right?
Irresistible lemon cranberry biscuits. Crisp exterior and soft interior. These are simply amazing.
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 stick butter chilled
- 1 ½ cups buttermilk cold
- 2 teaspoons vanilla
- zest from 1 lemon
- ½ cup dried cranberries
- 3/4 to 1 cup powdered sugar
- 1 ½ tablespoons freshly squeezed lemon juice
Preheat oven to 425 F.
In a large bowl, sift flour, sugar, baking powder, lemon zest and salt.
Cut the butter into cubes to make it easier to distribute throughout the dry ingredients. If I have extra time, I actually freeze my butter and grate it into the dry ingredients.
Using a fork or pastry blender cut the butter into the flour mixture until it resembles a coarse meal. This is pretty much already achieved if you grate in the butter as suggested above.
Add the buttermilk and vanilla and mix with a fork or dough whisk (pictured above) until a wet dough forms.
Gently fold in the dried cranberries.
Divide the dough into 12 somewhat equal pieces and bake on ungreased cookie sheets.
Bake until lightly golden on top edges - 15-20 minutes.
Make the lemon glaze by mixing the sugar and lemon juice together in a small bowl. The glaze should be thin and spreadable.
Once out of the oven, let the scones cool for a couple minutes and then drizzle each with the prepared lemon glaze. Add extra lemon zest to the tops if you love lemon like I do!
*These actually do quite well warmed the next day in the microwave for 20 sec.
Recipe adapted from Insidethekaganoffkitchen.com