Lemon Cranberry Scones
User Reviews
5
Lemon Cranberry Scones
Description
Lemon Cranberry Scones combine a mixture of dry ingredients including all-purpose flour, sugar, baking powder, and salt with sour cream and baking soda to yield a drier dough, which creates a scone with crisp edges and a firm crumb. The incorporation of grated lemon zest and freshly squeezed lemon juice adds a zesty brightness, complementing the slight tartness of sweetened dried cranberries throughout. Butter is cut into the flour to form a crumbly base before the wet ingredients are blended in, ensuring a rich, buttery flavor and texture.
The dough is divided into three balls, then flattened and sliced into triangle pieces before baking until the tops and bottoms reach a golden brown color with a firm, crispy surface. The scones can be enjoyed warm for a tender bite or cooled for a crisper texture, making them suitable for breakfast, teatime, or snacks.
Although the milk added to the wet ingredients may curdle, this does not affect the structural outcome of the scones. Mixing until the ingredients just come together helps maintain the desired texture without overworking the dough.
Ingredients
Sour Cream Mixture
- 2/3 cup sour cream
- 1/2 teaspoon baking soda
Dry Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter
- 1 large lemon
- 1 large egg
- 1 cup cranberries dried, sweetened
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Mix the baking soda and the sour cream in a large liquid measuring cup and set aside.
- Whisk all your dry ingredients together in a large bowl. Add your butter and cut in until it's crumbly.
- Take your lemon and grate the peel off of it into the flour mixture.
- Cut your lemon in half, and squeeze all the juice out, picking out the seeds. You should get almost a 1/4 cup of lemon juice.
- Add in enough milk to bring it to 1/3 of a cup. Don't worry if the milk curdles.
- Mix the sour cream, milk, and egg into the dry ingredients. Once it's mixed a bit, add in the cranberries. Divide into three balls, then flatten into 6-inch wide disks. Cut each piece into 6 triangles.
- Bake the scones until they are golden brown, from 18-23 minutes depending on your oven. The bottoms will be golden brown and the tops hard and crispy.
- Remove and eat warm or cool.
Notes
- The dry dough mixture results in crisp, buttery scones.
- Mix the ingredients until just combined to avoid toughening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 249mg | 10% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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