CRANBERRY LEMON SCONES

Cranberry Lemon Scones image

Provided by gailanng

Categories Scones

Time 32m

Yield 12 scones

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
1/2 cup dried cranberries
1 teaspoon lemon zest
1 cup buttermilk
1 egg, slightly beaten

Steps:

Preheat oven to 425°F
Mix dry ingredients together. Cut butter into flour mixture using a pastry knife or a food processor until crumbly. Add cranberries and mix gently to distribute.
Pour buttermilk over flour mixture and stir with a fork or pulse in food processor until the dough gathers into a sticky ball. Do not over mix or the scones will be tough.
On a floured surface, gently pat dough to 1/2-inch thick. Cut into 3-inch rounds using a floured cutter. Reshape leftover scraps with your fingers and cut more rounds. Place rounds 2 inches apart on an ungreased baking sheet. Brush with beaten egg.
Bake 10 to 12 minutes. Serve immediately.

Nutrition Facts : Calories 178, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 335.6, Carbohydrate 21.8, Fiber 0.8, Sugar 3.3, Protein 3.7