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    Cranberry-Lemon Scones


    Source of Recipe


    "A Little Northwest Cookbook" by Kathleen Stang

    List of Ingredients





    2 Cups flour
    1/4 Cup sugar
    2 Tsp baking powder
    1/2 Tsp salt
    6 Tbsp chilled butter
    1/2 Cup dried cranberries
    2 Tsp grated lemon peel
    2/3 Cup buttermilk
    2 tsp milk
    1 tsp sugar

    Recipe



    Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel. Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the soft dough into a ball and gently knead a few times on a flour surface. Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on a greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar. Bake in a preheated 425ºF oven 15-20 minutes, until golden. Serve warm.

 

 

 

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