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Cranberry Lemon Scone
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Cranberry Lemon Scone Ingredients: | |
2 cups | all purpose flour |
1/4 cup | white granulated sugar |
1 tsp | baking powder |
1/2 tsp | baking soda |
1/4 tsp | salt |
1/2cup | unsalted butter, (cold and cut into pieces) |
2/3-3/4cup | buttermilk |
1 tsp | vanilla extract |
zest of 1 | lemon |
1 cup | frozen cranberries |
Directions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with two knives. The mixture should look like coarse crumbs. Slowly add in the buttermilk until you get the desired texture of dough. Add vanilla, and lemon zest and frozen cranberries to the flour mixture and stir until the dough comes together. Take care not to over mix the dough at this point. Transfer the dough to a lightly floured surface and knead the dough gently and form into a round that is about 1" thick. Use a round 3" cookie cutter to cut the dough into circles. Transfer the scones to a baking sheet and brush the tops of the scones with some milk. Bake for about 20 minutes or until golden brown and a toothpick inserted comes out clean. Makes: | |
6-8 | scones |
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