Cranberry Lemon Scones Recipe
Trade in your morning muffin or bagel for an easy-to-make English treat.
Ingredients (serves 9 people)
- 1 1/2 cups all-purpose flour
- 125 millilitres (1/2 cup) cake flour
- 50 millilitres (1/4 cup) sugar
- 10 millilitres (2 teaspoons) baking powder
- 250 millilitres (1 cup) dried cranberries
- 60 millilitres (4 tablespoons) (1/2 stick) unsalted butter, chilled and cut into cubes
- 175 millilitres (3/4 cup) low fat buttermilk
- 1 large egg
- 30 millilitres (2 tablespoons) lemon juice
- 15 millilitres (1 tablespoon) lemon zest
- Egg wash (1 egg, beaten with 5 millilitres (1 teaspoon) water added)
- Raw sugar, to garnish
Directions
- Preheat oven to 230 C (450 F)
- Line a large baking sheet with parchment paper or silicone baking mat
- In a large mixing bowl, combine flour, sugar, baking powder and cranberries.
- With a pastry cutter or fork, blend in butter until it's pea-sized, being sure not to overwork the dough
- In a separate bowl, whisk together buttermilk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form
- Transfer mixture to a large piece of plastic wrap. Use wrap to gather crumbs together
- Press dough into a 2.5-centimetre (1-inch) thick disc about 12.5 centimetres (5 inches) in diameter.
- Peel away plastic wrap.
- With a sharp knife, cut the disc into 8-10 wedges
- On the prepared baking sheet, arrange scones 2.5 centimetres (1 inch) apart
- Lightly brush with egg wash and sprinkle with raw sugar
- Bake until golden brown, about 18-20 minutes, or until a toothpick inserted in the centre comes out clean
- Cool and serve
Suggested colour combinations
For a galaxy-space feel: Shimmery black as base colour, with blue, green and pink as highlights.
Christmas-tree inspired: Shimmery maroon as base colour, with green, gold and white as highlights.
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