"No Scones?" That is what I was asked this morning. Scones coming up! I needed an easy recipe. This one seemed to fit the bill.
Lemon Cranberry Scones. Delicious, Flaky and light and sweet.
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
2 tablespoons sugar
1/4 cup Dried Cranberries
1/4 cup cold butter, If you can freeze it before you start that would be great.
1 large egg yolk
1/4 cup milk
1 tablespoon lemon juice
1 tablespoon lemon zest
FOR THE GLAZE
1/2 cup powdered sugar, sifted
2 tablespoons heavy cream or milk
1 teaspoon lemon juice
Heat the oven to 425 degrees F.
Line a baking sheet with parchment paper.
In a mixing bowl, stir together the flour, baking powder, salt, baking soda, sugar, and Dried Cranberries. Using a grater, grate the butter into the bowl. Using a pastry blender, a fork or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.
In a small bowl, whisk together the egg yolk, milk, lemon juice, and lemon zest. Pour into the flour mixture and stir until just combined.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
Cut the dough into 8 wedges.
Place the wedges onto the prepared baking sheet. Bake for 12 minutes or until golden brown.
Let cool on baking sheet for a minute, then transfer onto a wire rack.
TO PREPARE THE GLAZE
In a small bowl, whisk together the powdered sugar, cream, and lemon juice until smooth. Spoon over the tops of cooled scones.