Tuesday, March 1

lemon cranberry scone

These are my good morning scones. Easy to make when half awake is my motto. By the time I make these and stick them in the oven, and press my coffee, they are ready to pop out of the oven and into deserving mouths.

Lemon Cranberry Scones
by Cynthia Lair

Prep time: 45 min.
Makes 8 scones

2 cups whole wheat pastry flour
1/4 cup unrefined sugar or brown sugar
2 teaspoons non-aluminium baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled butter
3/4 cup dried cranberries
1 tablespoon lemon zest
3/4 cup buttermilk
1/2 teaspoon lemon extract

Preheat oven to 350 F. Mix flour, unrefined sugar, baking powder, baking soda, and salt together in a large bowl or food processor. Cut in butter with a fork or add bits while pulsing the food processor until mixture is crumbly or pebbly. Transfer to a large mixing bowl.

Add cranberries and zest and stir. Pour in buttermilk and lemon extract and stir until mixture holds together.

Gather the dough onto a floured surface and knead a few times. Pat into an 8-inch circle and cut into 8 wedges. Place on a greased baking sheet for 25 minutes. Cool on rack.

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