Lemon Cranberry Scones
These cranberry scones use fresh or frozen cranberries. They are perfect for any occasion and super easy to make. I suggest you give them a try.
Makes 10 scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Lemon zest from one lemon (I used a microplane grater, but you can also grate the lemon peel and chop it finely)
1/3 cup cold butter, cut into small squares
1 cup fresh or frozen cranberries
1 egg, slightly beaten
1 teaspoon vanilla
1 cup buttermilk
Preheat oven to 375° F.
In a large bowl, combine flour, sugar, baking powder, salt and lemon zest. Add butter, and with fingertips gently rub mixture until it feels like small grains.
Add cranberries, egg, vanilla and buttermilk. Mix with a fork until it forms a large clump. Gather dough with your hands and form a large ball.
Pat onto a lightly floured surface and shape into a 10-inch disc, about ¾-inch thick.
With a sharp knife, cut disc into 10 wedges. Place wedges on a non-stick baking sheet.
Cook until done, about 25 minutes.