Cranberry Lemon Scones
By Yankee Magazine|Nov 19 2007|
Ingredients
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
Instructions
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 floured 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 for 15-20 minutes, until golden. Serve warm.
