Cranberry-lemon scones
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ¼ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 6 | tablespoons | Chilled butter |
| ½ | cup | Dried cranberries |
| 2 | teaspoons | Grated lemon peel |
| ⅔ | cup | Buttermilk |
| 1 | teaspoon | Sugar |
Directions
1. Combine the flour, ¼ 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.
Data per scone: Calories.......248 Carbohydrates.....36g Monounsaturated fat...3g Protein.........4g Sodium..........324mg Polyunsaturated fat...1g Fat............10g Saturated fat......6g Cholesterol.........26mg