* Exported from MasterCook *
Scones, Lemon Cranberry
Recipe By :Barry C. Parsons
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Fruit Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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1 2/3 cups all-purpose flour
2 1/2 tsp baking powder
1 tablespoon lemon zest -- 1 large lemon, finely grated.
3 tablespoons white sugar
pinch salt
3 tablespoons butter
1/2 cup milk
1/2 tsp vanilla extract -- optional
1 egg
3/4 cup dried cranberries -- see notes
For the Easy Lemon Glaze
1/2 tablespoon lemon zest -- half a lemon finely grated
2/3 cup powdered sugar -- icing sugar
1 tablespoon lemon juice -- approximately
With an easy to make, lemon glaze. Fragrant lemon and tart cranberry
in every bite of these soft and tender scones; perfect for afternoon
tea or weekend brunch.
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 18 small scones or 8 large
Preheat oven to 400F.
In a food processor add the flour, baking powder, sugar, lemon zest
and salt. Pulse to mix together well. (You can just mix the
ingredients in a bowl if you prefer the manual method)
Pulse in the butter until the mixture resembles a coarse meal. (or
just use your fingertips to rub the butter through the dry
ingredients until the same texture is achieved.)
Whisk together the milk, egg and vanilla. Reserve a few teaspoons of
the liquid to brush on top of the scones. This helps them brown nicely)
Add the liquid to the dry ingredients along with the dried
cranberries and stir in quickly with a wooden spoon until a soft
dough forms. It should be a little sticky. Don't over work the dough
or your scones will get tough and not rise well.
Turn the dough out onto a well floured board or counter top.
Lightly sprinkle the top of the dough with flour and just using your
hands, form the dough into a round about 3/4" thick.
Using a 1 1/2" biscuit cutter, cut out your scones and place them
about 2" apart on a parchment lined baking sheet.
Re-roll the scraps and cut out the rest of the scones. Brush the tops
of all the scones with the reserved milk and egg liquid.
Pop the scones into the hot oven for about 12 to 15 minutes or until
the tops of the scones are evenly browned. Cool on a wire rack.
Serve with thick or clotted cream and your favourite jam.
To prepare the Easy Lemon Glaze:
Simply mix together the ingredients until smooth with no icing sugar lumps.
The glaze should be thick but still pourable. If it is too thick add
a little more lemon juice, if it is too thin, add a little more icing
sugar to bring it to the proper consistency.
I like to make the glaze in a small shallow ramekin, which makes
dipping the tops of the scones in the glaze quite easy.
Let the glaze set for a half hour or so before serving.
Recipe Notes:
I like to make the smaller scones if serving them for afternoon tea.
I like to make the larger scones if packing them into lunches or for picnics.
I like to use dried cranberries in these scones but you could use
fresh cranberries chopped in raisin sized pieces. One thing about
dried cranberries is they seem to vary greatly in moisture content by brand.
I also find them to be far more dehydrated when I buy them at the
bulk store. If your dried cranberries are not soft and pliable like
raisins, I suggest re-hydrating them in water for 30 to 60 minutes.
That always does the trick for me.
S(Internet address):
"https://www.rockrecipes.com/best-scone-recipes/";
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Per Serving (excluding unknown items): 212 Calories; 6g Fat (24.2%
calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber;
40mg Cholesterol; 213mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0203