Wednesday, November 26, 2014

Cranberry Lemon Scones


I have been looking forward to baking with fresh cranberries since last Thanksgiving, and these scones were at the top of my list. The recipe is for biscuits, but these are really more of a scone. I love the tartness of the cranberries and the subtle freshness from the lemon. The original recipe calls for meyer lemon, but my grocery store didn't have them so I just used a regular lemon.

Cranberry Lemon Scones
Slightly adapted from Joy the Baker

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of ground ginger
3/4 teaspoon salt
1/4 cup granulated sugar
3/4 cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
1 cup cold buttermilk
1 cup fresh cranberries, coarsely chopped
1 teaspoon fresh lemon zest
1 beaten egg for brushing the tops of the scones before baking
Turbinado or granulated sugar for sprinkling on top before baking

Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, baking powder, baking soda, pinch of ginger, salt, and sugar. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.

In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the cranberries and zest.

Turn out onto a floured board and knead about 10 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps.

Place on an ungreased baking sheet. Brush lightly with egg wash and sprinkle with sugar. Bake for 15-18 minutes or until golden brown on top. Serve warm.

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