Author Notes
A hybrid scone-biscuit that will be sure to make your Saturday morning breakfast memorable! —Oat&Sesame
Ingredients
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3 cups
flour
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3 tablespoons
granulated sugar
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3 teaspoons
baking powder
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1/2 teaspoon
salt
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1/2 cup
butter (1 stick)
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1.5 cups
buttermilk, cold
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2 teaspoons
vanilla
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zest from 1 lemon
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1/2 cup
dried cranberries
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Lemon Glaze
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1.5 tablespoons
fresh squeezed lemon juice
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3/4-1 cups
powdered sugar
Directions
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Preheat oven to 425 degrees.
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In a large bowl, sift flour, sugar, baking powder, lemon zest and salt.
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Cut the butter into cubes to make it easier to distribute throughout the dry ingredients. If I have extra time, I actually freeze my butter and grate it into the dry ingredients.
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Using a fork or pastry blender cut the butter into the flour mixture until it resembles a coarse meal. This is pretty much already achieved if you grate in the butter as suggested above.
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Add the buttermilk and vanilla and mix with a fork or dough whisk until a wet dough forms.
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Gently fold in the dried cranberries.
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Divide the dough into 12 somewhat equal pieces and bake on ungreased cookie sheets. Bake until lightly golden on top edges - 15-20 minutes.
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Make the lemon glaze by mixing the sugar and lemon juice together in a small bowl. The glaze should be thin and spreadable.
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Once out of the oven, let the scones cool for a couple minutes and then drizzle each with the prepared lemon glaze. Add extra lemon zest into the glaze if you love lemon!
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Notes: *These actually do quite well warmed the next day in the microwave for 20 sec.
*Recipe adapted from Insidethekaganoffkitchen.com
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