One of my favourite fresh spring tastes is lemon. It holds the promise of spring and all the wonderful fresh fruits that are yet to come. These lemon cranberry scones are the perfect complement to the cheddar chive scone recipe that we shared last week. Not too strong, but still enough to taste, the lemon is the perfect partner for the tartness of the dried cranberry.
A perfect companion to a cup of tea, enjoyed on the patio!
- 1/4 cup cold salted butter, grated
- 2 eggs, beaten
- 1/3 cup buttermilk
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt (increase to 1/2 tsp if using unsalted butter)
- 2 tbsp sugar
- 1/4 cup dried cranberries
- zest of 1 lemon
- Preheat oven to 450F and line baking sheet with parchment paper.
- In large bowl, combine flour, baking powder, salt, sugar, lemon zest, and dried cranberries.
- In smaller bowl, combine eggs and buttermilk and beat well.
- Grate butter into dry ingredients using a box grater. Gently stir into dry ingredients.
- Pour egg mixture into dry ingredients. Stir to bring all ingredients together and to form a slightly shaggy dough.
- Turn dough onto lightly floured surface. Use your hands to bring together, if necessary, but try not to handle the dough too much. Pat into a circle approximately 8" in diameter and 1" thick. Cut into 8 wedges. Place on prepared baking sheet.
- Bake for 12-15 minutes. Remove from oven when the bottoms are a light golden brown.