Lemon-Cranberry-Walnut Scones

Lemon-Cranberry-Walnut Scones

AuthorJulie

2 cups all-purpose flour (or half all-purpose, half whole wheat)
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter, chilled
grated zest of a lemon
1 large egg
1 tsp. vanilla
1/2 cup cold milk
a handful each of dried cranberries and chopped walnuts

1

Preheat the oven to 375F. In a large bowl (or in the bowl of a food processor), sift together the flour, sugar, baking powder, and salt. Add the butter and zest and pulse in the food processor or mix with a pastry blender, fork or your fingers until well blended with pieces no bigger than the size of a pea.

2

In a measuring cup, whisk together the milk, egg, and vanilla. Add to the flour/butter mixture and stir with a spatula until almost combined; add the cranberries and walnuts and stir just until you have a soft dough.

3

Pat out into a circle that is about 1" thick on your baking sheet; if you like, brush the top with milk and/or sprinkle with coarse sugar. Cut with a biscuit cutter or cut into wedges with a knife and pull each one apart slightly to allow them room to bake.

4

Bake for about 15 minutes, or until pale golden.

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Ingredients

 2 cups all-purpose flour (or half all-purpose, half whole wheat)
 1/4 cup sugar
 2 tsp. baking powder
 1/4 tsp. salt
 1/3 cup butter, chilled
 grated zest of a lemon
 1 large egg
 1 tsp. vanilla
 1/2 cup cold milk
 a handful each of dried cranberries and chopped walnuts

Directions

1

Preheat the oven to 375F. In a large bowl (or in the bowl of a food processor), sift together the flour, sugar, baking powder, and salt. Add the butter and zest and pulse in the food processor or mix with a pastry blender, fork or your fingers until well blended with pieces no bigger than the size of a pea.

2

In a measuring cup, whisk together the milk, egg, and vanilla. Add to the flour/butter mixture and stir with a spatula until almost combined; add the cranberries and walnuts and stir just until you have a soft dough.

3

Pat out into a circle that is about 1" thick on your baking sheet; if you like, brush the top with milk and/or sprinkle with coarse sugar. Cut with a biscuit cutter or cut into wedges with a knife and pull each one apart slightly to allow them room to bake.

4

Bake for about 15 minutes, or until pale golden.

Lemon-Cranberry-Walnut Scones
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