Cranberry-lemon Scones Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: 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,
1 tsp: Sugar,
Directions:
1. 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.
2. Pour in the buttermilk and stir with a fork until the mixture holds
together. Gather the dough into a ball and gently knead a few times
on a floured surface. Pat out dough to an 8-inch circle and cut into
8 wedges. Place 2 inches apart on greased baking sheet and brush the
tops with the milk. Sprinkle with
1 teaspoon sugar.
3. Bake in a preheated 425-degree oven 15-20 minutes, until golden.
Serve warm.
Source from luhu.jp
the butter until crumbly. Stir in the dried cranberries and lemon
peel.
2. Pour in the buttermilk and stir with a fork until the mixture holds
together. Gather the dough into a ball and gently knead a few times
on a floured surface. Pat out dough to an 8-inch circle and cut into
8 wedges. Place 2 inches apart on greased baking sheet and brush the
tops with the milk. Sprinkle with
1 teaspoon sugar.
3. Bake in a preheated 425-degree oven 15-20 minutes, until golden.
Serve warm.
Source from luhu.jp