YUMMY CRANBERRY LEMON SCONES

Preheat oven to 400 degrees F

Ingredients:
2 c flour
1/4 c sugar
1/2 t cinnamon
1/2 t nutmeg
1/4 t ground cloves
1 T baking  power
1/2 t salt (optional)
1/4 c (1/2 stick) unsalted butter
1/2 c dried cranberries (or whatever dried fruit you like)
Zest of 1 lemon

1 egg
1 c heavy cream

Combine flour, sugar, lemon zest, baking powder, and salt in medium sized mixing bowl.  Using 2 table knives, cut the cold butter into the flour mixture until it is crumbly.  Add cranberries or other fruit and combine with flour just so it is lightly coated

Combine egg with heavy cream until smooth.  Pour into the flour mixture and manipulate mixture until it looks like pie dough.  Do not overmix but it should hold together easily.

Turn onto a cutting board and form (with yout hands) the dough into a round disk.  Flatten it until it is about 1/2” thick.  Spread about ateaspoon of cream evenly onto the top of the disk; dust lightly with about 1/4 t of sugar. 

Cut disk into 8 pie shaped pieces and place on a baking sheet (I use stoneware so no need to grease it).  They will grow a little but but not too much.

Bake 16-19 minutes depending on your oven.  Remove when peaks on top are slightly brown.  Allow to cool for 5-10 minutes.  While cooling, mix up a thin icing of powdered sugar and enough lemon juice from the zested lemon to drizzlle or spread over the top of each scone.  Add the icing when scones are still warm but have cooled enough so that all of the icing doesn’t end up on the baking sheet!!!  LOL
 
YOU WILL LOVE THESE!!  They are THE BEST!!  I do believe using real butter and heavy ceram is the key to the texture and lightness....but you can use milk if you prefer or don’t have heavy cream.  I have never used margarine but it softens more quickly than butter, which I think will change the texture and probably the flavor as well.

IF YOU HAVE ANY QUESTIONS, LET ME KNOW!  I got this recipe from a free newpaper!

Last edited by JetmamaDiDi (10/02/2019 5:30 pm)

Well....LOL....I see this thread is...well....not too well used!!

Tonite I am posting my newest recipe, which got rave reviews when I made it for a church Christmas brunch last Saturday!  Everyone who ate it said it was delicious and more than one asked for the recipe!  There were only a few slices left to bring home (hubby would have been very UNhappy had he not had a chance to try it!!).  So here it is....and I hope you find it tasty as well!


Easy Cranberry Apple Coffee Cake

Ingredients:

12 oz. fresh cranberies
1 Granny Smith apple, cored, peeled, diced
1/2 cup brown sugar, lightly packed
1T orange zest
1/4 cup juice squeezed from the oange you zested
1-1/8 t cinnamon
1/2t nutmeg
1/4t cloves
2 large eggs, room temperature
1cup + 1T white sugar
1 stick unsalted butter, melted
1t vanilla
1/2t baking soda (I forgot to add this and it came out fine!!)
1/4 cup sour cream
1 cup flour
1/4t Kosher salt (I used sea salt since that is what I had)

Combine cranberries, apple, brown sugar, oange zest, orange juice, 1t cinnamon, 1/2t nutmeg, and 1/4t cloves in medium to large bowl and set aside   Toss gently to coat everything.  You can also add some chopped walnuts, which I did because we just like them!

In mixer with paddle blade, beat edggs on medium-high speed for 2 minutes with mixer on medium.  Add 1 cup white sugar, the melted and cooled butter, vanilla, and sour cream; beat until combined. 

On low speed, slowly add flour, soda, and salt.

Pour fruit mixture evenly over a 10” glass or (deep dish) stoneware pie plate.  Pour batter over the fruit, covering it completely.  Combine 1T flour with 1/8t cinnamon, and sprinkle over batter.  Sprinkle chopped nuts on the top if desired.

Bake 55-60 minutes at 325 degrees until done.  Serve at room temperature.

ENJOY!!  Bon appetit!

And if you want to ty this recipe before NEXT year...lol....you may want to buy a couple bags of cranberries for the feezer since they won’t be available too much longer!!