Lemon Cranberry Scones

Name: Lemon Cranberry Scones
Total time: 35 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 2 tbsp sugar; 2 tbsp fresh lemon juice (divided); 1/2 cup low fat buttermilk; 1/4 cup sugar; 1 tbsp lemon zest; 2 tsp vanilla extract; 1 large egg; 2 cups Ultra grain flour (or 1 cup white, 1 cup white whole wheat); 1 tbsp baking powder; 1/2 tsp salt; 3 tbsp chilled butter (must be cold cut into small pieces); 3/4 cup dried sweet cranberries or cherries

These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 13 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

10 servings

2 tbsp sugar
2 tbsp fresh lemon juice (divided)
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour (or 1 cup white, 1 cup white whole wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold cut into small pieces)
3/4 cup dried sweet cranberries or cherries

Steps

Position rack in top third of oven; Preheat oven to 375F°.
Line baking sheet with parchment paper.
Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
Gently fold in cranberries or cherries.
Add buttermilk mixture, stirring just until moist. (dough will be sticky)
Place dough onto a floured surface and knead lightly four times with floured hands.
Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
Brush lemon glaze over dough.
Bake until golden, about 18-20 minutes, or until a tester comes out clean.
Serve warm or room temperature.