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Lemon-Cranberry Scones w/ Rosemary




Source of Recipe


Internet


List of Ingredients




2 cups siflted self rising flour
1 tsp. baking powder
3 Tbsp. sugar, plus additonal for sprinkling over the tops of scones
2 tsp. grated lemon peel
1 tsp., dried rosemary, crushed finely
1 egg
milk
5 Tbsp. EXTRA VIRGIN OLIVE OIL
1/2 cup sweetened, dried cranberries
1/2 cup toasted pine nuts, divided
2 Tbsp. cream


Recipe



1. Preheat oven to 425 degrees.

2. In a large bowl, combine the dry ingredients. Add the lemon peel and rosemary, and toss to distribute. Beat the egg in a 2 cup measuring cup and add milk to mesure 3/4 cup. Mix in the olive oil slightly with a fork to distribute.

3. Make a well in the dry ingredients and pour the milk mixture into the well. Sprinkle the cranberries and half of the pine nuts over, and mix with a fork just until dough forms a loose ball. Remove to a lightly floured surface and knead gently for about a minute. Pat into a round, about 3/4 inch thick. With a sharp knife, cut into 6 wedges. Brush the wedges with cream and sprinkle with the remaining pine nuts, pressing down lightly. Sprinkle with sugar.

4. Place the wedges on an ungreased baking sheet about 2 inches apart. Bake for about 15 to 20 minutes, or until the tops are lightly browned. Serve warm.

Serves 6