Cranberry Lemon Scones Recipe

Cranberry Lemon Scones Recipe

Trade in your morning muffin or bagel for an easy-to-make English treat.

Ingredients (serves 9 people)

  • 1 1/2 cups all-purpose flour
  • 125 millilitres (1/2 cup) cake flour
  • 50 millilitres (1/4 cup) sugar
  • 10 millilitres (2 teaspoons) baking powder
  • 250 millilitres (1 cup) dried cranberries
  • 60 millilitres (4 tablespoons) (1/2 stick) unsalted butter, chilled and cut into cubes
  • 175 millilitres (3/4 cup) low fat buttermilk
  • 1 large egg
  • 30 millilitres (2 tablespoons) lemon juice
  • 15 millilitres (1 tablespoon) lemon zest
  • Egg wash (1 egg, beaten with 5 millilitres (1 teaspoon) water added)
  • Raw sugar, to garnish

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  1. Preheat oven to 230 C (450 F)

  2. Line a large baking sheet with parchment paper or silicone baking mat

  3. In a large mixing bowl, combine flour, sugar, baking powder and cranberries.

  4. With a pastry cutter or fork, blend in butter until it's pea-sized, being sure not to overwork the dough

  5. In a separate bowl, whisk together buttermilk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form

  6. Transfer mixture to a large piece of plastic wrap. Use wrap to gather crumbs together

  7. Press dough into a 2.5-centimetre (1-inch) thick disc about 12.5 centimetres (5 inches) in diameter.

  8. Peel away plastic wrap.

  9. With a sharp knife, cut the disc into 8-10 wedges

  10. On the prepared baking sheet, arrange scones 2.5 centimetres (1 inch) apart

  11. Lightly brush with egg wash and sprinkle with raw sugar

  12. Bake until golden brown, about 18-20 minutes, or until a toothpick inserted in the centre comes out clean

  13. Cool and serve

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Cranberry & lemon are my boyfriends absolute favourite! He will so enjoy this recipe.

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Coupons are readily used and welcomed. Recipes are very good and work fine here in Canada.

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I've been looking for a good scone recipe!

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