Please check back for an updated picture – thank you for your patience.
I woke up feeling tired and had a craving for scones. I was so sleep deprived that I misread the ingredients, and used ½ cup of butter instead of ¼ cup. The original recipe was measured in sticks, which I normally just convert to cups.
While H scrubbed and zested the lemons, the aroma perked me up! I wasn’t in the mood to pat the dough out and use a biscuit cutter, so I placed the entire mixture in an 8” cake pan, and scored into 6 pieces.
After baking for 15 minutes, I rotated the pan and noticed a bit of melted butter on the surface. I thought, “Wow; these scones are buttery!” It wasn’t until I sat down to write this post that I realized I had doubled the butter. I’m still amazed they came out so well!
I did NOT wait for them to cool down. I bit into a soft, fluffy, very moist and lemony scone! I love when a recipe comes out well the first time around!
You can also eliminate the lemon and cranberries, and make plain scones to serve with jam.
Lemon Cranberry Scones
Makes 6 – 8 scones
Recipe adapted from pgeveryday.ca
- 1 1/2 cups unbleached flour
- 1/2 cup cake flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 cup dried cranberries (I would suggest using ½ cup, too many cranberries made the scones too sweet)
- 1/2 cup unsalted butter, chilled and cut into cubes (definitely stick to 1/2 cup butter)
- 3/4 cup low-fat buttermilk
- 1 large egg
- 2 tbsp lemon juice
- Zest from 2 lemons
- Egg wash (Beat 1 egg with 1 tsp water) **(necessary if making plain scones)
- Raw sugar, to garnish (optional)
- Preheat oven to 425°F, place rack in middle
- Place parchment paper (cut to fit) on bottom of 8″ round non-stick pan
- In a large mixing bowl, combine flour, sugar and baking powder
- With a pastry cutter, blend in butter until it’s pea-sized (do not overwork the dough)
- Add dried cranberries
- In a separate bowl, whisk together buttermilk, egg, lemon juice and lemon zest
- Gently fold into the flour mixture until moist crumbs form
- Pat mixture into prepared pan (it will be sticky)
- With a knife or pizza cutter dusted each time with flour, cut into 6 – 8 wedges. You don’t have to go all the way to the bottom, just score it
- Lightly brush with egg wash (necessary for plain scones) and sprinkle with raw sugar (optional)
- Bake until golden brown, about 18-20 minutes or until a toothpick inserted in the center comes out clean (it took 25 minutes in my oven, but check at the 20 minute mark)
- When cool, cut into wedges
- To make your own buttermilk, add 1 tbsp vinegar or lemon juice to a measuring cup, and add milk to equal 3/4 cup, stir and let sit for a few minutes