Lemon, Almond and Cranberry Scones
Makes about 8 scones
Ingredients
Scones
· 2 cups all purpose flour
· 1 ½ teaspoon baking powder
· ½ cup cold butter
· ⅓ cup sugar
· 1 egg
· 6 ounces milk or buttermilk
· 2 tablespoons lemon zest
· Juice of one lemon
· 1 cup cranberries
· ½ cup sliced almonds
Glaze
· ½ cup confectioners sugar
· 2 tablespoons lemon juice
· 1 teaspoon vanilla extract
Directions
Scones
1. Heat over to 350 degrees. Line a baking sheet with parchment paper
2. Whisk together dry ingredients and set aside.
3. Grate butter with the largest size of a cheese grater and work into dry ingredients with you fingers or two knifes. Incorporate butter until batter resembles course crumbles.
4. Add lemon zest, cranberries, and sliced almonds. Mix to incorporate.
5. Add the egg, milk, and lemon juice. Stir until mixed.
6. Turn the batter onto a floured surface and shape into a large circle about ¾ inch thick. With a floured knife cut scones into wedges.
7. Place wedges on lined baking sheet and bake 15-20 minutes until edges are browned.
8. Cool on wire rack.
Glaze
1. In a saucepan combine lemon juice, confectioners sugar, and vanilla extract. Heat until sugar dissolves.
2. Drizzle glaze over cupcakes while still warm.
3. Cool completely before eating or storing.
Makes about 8 scones
Ingredients
Scones
· 2 cups all purpose flour
· 1 ½ teaspoon baking powder
· ½ cup cold butter
· ⅓ cup sugar
· 1 egg
· 6 ounces milk or buttermilk
· 2 tablespoons lemon zest
· Juice of one lemon
· 1 cup cranberries
· ½ cup sliced almonds
Glaze
· ½ cup confectioners sugar
· 2 tablespoons lemon juice
· 1 teaspoon vanilla extract
Directions
Scones
1. Heat over to 350 degrees. Line a baking sheet with parchment paper
2. Whisk together dry ingredients and set aside.
3. Grate butter with the largest size of a cheese grater and work into dry ingredients with you fingers or two knifes. Incorporate butter until batter resembles course crumbles.
4. Add lemon zest, cranberries, and sliced almonds. Mix to incorporate.
5. Add the egg, milk, and lemon juice. Stir until mixed.
6. Turn the batter onto a floured surface and shape into a large circle about ¾ inch thick. With a floured knife cut scones into wedges.
7. Place wedges on lined baking sheet and bake 15-20 minutes until edges are browned.
8. Cool on wire rack.
Glaze
1. In a saucepan combine lemon juice, confectioners sugar, and vanilla extract. Heat until sugar dissolves.
2. Drizzle glaze over cupcakes while still warm.
3. Cool completely before eating or storing.
