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 try them.
Prepares 10 scones
2 tablespoons of flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Lemon zest from one lemon (I used a microflans grater, but you can also grate the lemon peel and chop 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 milk
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, mix flour, sugar, baking powder, salt and lemon zest. Add butter, and with your fingertips gently rub the mixture until it feels like small grains.
Add cranberries, egg, vanilla and milk. Mix with a fork until a large lump is formed. Collect dough by hand and form a large ball.
Pat on a lightly floured surface and shape into a 10-inch disc, about ¾ inches thick.
Using a sharp knife, cut a disc into 10 wedges. Place wedges on non-stick baking paper.
Cook until ready, about 25 minutes.
More recipes worth trying:
Cranberry corn flour muffins