What’s with scones? They’re freaking amazing, and addicting, and sometimes you just want a scone. I love this scone recipe, this is my standard when it comes to baking scones. I changed them up a little, added a little glaze, made them fancy. They’re so flaky, and flavorful. Butter flavor. And lemon flavor. And cranberry flavor. Nothing like those not-worth-the-claories scones you get at a coffee shop or grocery store.
Recipe from Cuisine at Home June, 2004
2 3/4 cup flour
1/2 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cold butter, cut into cubes
1 cup dried cranberries
zest from 1 lemon
1 cup cream
2 cups powdered sugar
juice from 1 lemon
Heat oven to 375.
Combine the flour, sugar, baking powder, and salt. Add the cold cubes of butter. Mash the butter into the flour mixture with your hands. Add the zest, cranberries, mix together. Add the cream use your hands to combine. Turn the mixture onto an unfloured board. Kneed a couple of times just to bring everything together. Divide into two balls. Flatten each ball into a 1″ thick circle. Cut it into wedges. Bake for 30 minutes, or until the edges are just golden brown. Don’t over bake!
Once the scones are cool, whisk the glaze ingredients together. Use the whisk to flick the glaze over the scones.