Lemon Cranberry Scones
Ingredients
The scones
-
2
tbsp
sugar
-
2
tbsp
fresh lemon juice
-
½
cup
low fat buttermilk
-
¼
cup
sugar
-
1
tbsp
lemon zest
-
2
tsp
vanilla extract
-
1
large
egg
-
2
cups
Ultra grain flour
-
1
tbsp
baking powder
-
½
tsp
salt
-
3
tbsp
chilled butter
-
¾
cup
dried sweet cranberries or cherries
The glaze
-
2
tbsp
sugar
-
1
tbsp
lemon juice
Instructions
- Preheat the oven to 375°F and position the rack in the top third.
- Line a baking sheet with parchment paper.
- Make the glaze by mixing 2 tbsp sugar with 1 tbsp lemon juice.
- In a medium bowl, combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the chilled butter until the mixture resembles coarse meal.
- Gently fold in the cranberries or cherries.
- Add the buttermilk mixture and stir until just moist; the dough will be sticky.
- Turn the dough onto a floured surface and knead lightly four times.
- Form the dough into an 8-inch circle on the baking sheet, about ¾ inch thick.
- Cut the dough into 10 wedges without cutting all the way through.
- Brush the lemon glaze over the dough.
- Bake for 18-20 minutes or until golden and a tester comes out clean.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
10
Calories
193
Total fat
4.7g
Total carbohydrates
34g
Total protein
4.3g
Sodium
0mg
Cholesterol
0mg
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