These scones are completely different from the cream scones I made few months ago. Those were super light and flaky, much like a lovely biscuit. But my mom loves the Starbucks style scone for her breakfast. Hence, these dense, buttery scones were made.
They’re simply a combination of the wet and dry dough patted out into a disk shape and cut into triangles. I freeze them, like my other scone recipe, before baking for a better rise while baking. Just remove and let thaw for 10 minutes at room temperature before baking for a tasty scone that’s much cheaper than Starbucks but just as satisfying.
You can substitute the add-ins to fit your taste preferences. Go for dried blueberries or raisins and throw in a handful of toasted nuts! You can cut down on the lemon juice for a less subtle lemon zing and add in more vanilla extract (or paste if you have that on hand). These perfect babies are quick to bake and great for breakfast mornings.
Note*** This version of the recipe is soley mine. When reposting, please cite me and my website.
Copyright december 2015 ©
Lemon Cranberry Scones
Fluffy and dense scones that are easy to make and so delicious
>>> Yields 10 scones
-Prep: 30 min
-Bake: 15 min
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c frozen butter
- 2/3 c heavy cream
- 2 tbsp lemon juice
- 1 large egg
- 1 tsp vanilla extract
- 1 cup dried cranberries
- optional: additional heavy cream to brush on top; coarse sugar to sprinkle on top
1) Mix together the flour, sugar, baking powder, and salt. Cut the butter into 1 tbsp intervals and add in. Combine until the butter is the size of little peas and the mixture is like coarse meal.
2) Toss the dried cranberries in flour and mix into the dry ingredients.
3) Combine the heavy cream, lemon juice, egg, and vanilla extract. Combine with the flour mixture lightly until the flour disappears. Avoid overworking the dough–it will be slightly wet and sticky to the touch.
4) On a well-floured surface, roll out the dough and shape it into a flat 8″ disc. Cut 8 equal wedges using vertical slices with a knife and separate them onto a slightly floured baking pan.
5) Freeze the wedges for at least 15 minutes to allow for a final rise.
6) Preheat the oven to 400 F.
7) Remove the scones from the freezer and brush with heavy cream and sprinkle coarse sugar on each.
8) Bake for 20-23 min or until the tops are lightly golden and the scones are cooked through. Remove from oven and allow it to cool.