Lemon Cranberry Scones
(from Amanda_Rose’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 8 people
Categories: Healthier Desserts
Ingredients
- 2 tbsp sugar
- 2 tbsp fresh lemon juice, divided
- 1/2 cup low fat buttermilk
- 1/4 cup sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 large egg
- 2 cups Ultra grain flour (or 1 cup white, 1 cup whole wheat)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter (must be cold) cut into small pieces
- 3/4 cup dried sweet cranberries or cherries
Directions
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Position rack in top third of oven; Preheat oven to 375°. Line baking sheet with parchment paper. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
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Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
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Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries. Add buttermilk mixture, stirring just until moist. (dough will be sticky)
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Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush lemon glaze over dough. Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.