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Author Notes: A hybrid scone-biscuit that will be sure to make your Saturday morning breakfast memorable! —Oat&Sesame
- 3 cups flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (1 stick)
- 1.5 cups buttermilk, cold
- 2 teaspoons vanilla
- zest from 1 lemon
- 1/2 cup dried cranberries
- Lemon Glaze
- 1.5 tablespoons fresh squeezed lemon juice
- 3/4-1 cups powdered sugar
- Preheat oven to 425 degrees.
- In a large bowl, sift flour, sugar, baking powder, lemon zest and salt.
- 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.
- 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.
- Add the buttermilk and vanilla and mix with a fork or dough whisk until a wet dough forms.
- Gently fold in the dried cranberries.
- Divide the dough into 12 somewhat equal pieces and bake on ungreased cookie sheets. Bake until lightly golden on top edges - 15-20 minutes.
- Make the lemon glaze by mixing the sugar and lemon juice together in a small bowl. The glaze should be thin and spreadable.
- 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!
- Notes: *These actually do quite well warmed the next day in the microwave for 20 sec. *Recipe adapted from Insidethekaganoffkitchen.com