Scones are one of those foods that I’ve read about in books, but never really knew what they were. A couple months ago, all the ladies in our family took my British Grandmother-in-law out for High Tea for her birthday. And I finally had a scone, and it was pretty good. So now you can try them, too.
Cranberry-Lemon Scones from Patricia Williams
2 cups Flour
1/4 cup Sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
6 tablespoons Chilled butter
1/2 cup Dried cranberries
2 teaspoons Grated lemon peel
2/3 cup Buttermilk
2 teaspoons Milk
1 teaspoon Sugar
Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel.
Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the soft dough into a ball and gently knead a few times on a flour surface.
Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on a greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar.
Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm.
For glaze:
1/2 C. fresh lemon juice
2 C. confectioners’ sugar, sifted
Zest of 1 lemon, finely grated
1 T. unsalted butter
To make glaze, mix lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until sugar dissolves. Add zest and butter.
Microwave for 30 seconds on high. Whisk the glaze until smooth and drizzle over the tops of the scones. (Or make glaze in a double boiler.) Let sit a minute before serving.
January 30th, 2007 at 9:49 pm
Oops, I just realized that Patricia already posted this recipe a couple months ago!!! Now you have it twice!