Lemon Cranberry Scones
Scones originated in Scotland and are traditionally served with clotted cream and jam as part of a traditional afternoon tea.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Lemon Cranberry Scones
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the heavy cream and lemon zest. Pour the cream mixture into the flour mixture and stir until just combined.
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Gently fold in the fresh cranberries.
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Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat the dough into a circle about 1 inch (5 cm) thick.
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Use a sharp knife to cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet.
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Bake for 18-20 minutes, or until the scones are golden brown.
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Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Dust the scones with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 38g13%
- Sugars 12g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
