Lemon Cranberry Scones
Lemon Cranberry Scones - buttery, light and crisp biscuits/scones with lemon zest, dried cranberries and a drizzle of lemon frosting! Pure lemon bliss.
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- zest from 1 lemon
- 1 stick butter chilled
- 1 ½ cups cold buttermilk (almond milk can be used, add 1 Tbsp lemon juice to make almond buttermilk)
- 2 teaspoons vanilla
- ½ cup dried cranberries
Lemon Glaze
- 3/4 to 1 cup powdered sugar
- 1 ½ tablespoons freshly squeezed lemon juice
Instructions
-
Preheat oven to 425 F.
-
In a large bowl, sift flour, sugar, baking powder, lemon zest and salt.
-
Cut the cold butter into small cubes to make it easier to distribute throughout the dry ingredients.
If you have frozen sticks of butter, try grating 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 frozen butter as suggested above.
-
Add cold buttermilk and vanilla. Mix with a fork or dough whisk (pictured above) until a wet dough forms.
-
Gently fold in 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.
-
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.
Lemon Glaze
-
Make the lemon glaze by mixing the powdered sugar and lemon juice together in a small bowl. The glaze should be thin and spreadable.
Notes
*These actually do quite well warmed the next day in the microwave for 20 sec.
*High Altitude Baking Note: this recipe is affected by high altitude baking - if above 3500 ft - like me at 7000 ft! - increase oven temp by 25 degrees and reduce baking time by 3-5 minutes.
Recipe adapted from Insidethekaganoffkitchen.com