Author Notes
Tart and sweet, these scones are perfect for a lazy, Sunday summer brunch. —Jim Kennedy
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Ingredients
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1 large
egg
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2/3 cup
buttermilk
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2 cups
AP flour
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2 tablespoons
cane sugar
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1 tablespoon
baking powder
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1/4 teaspoon
sea salt
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5 tablespoons
unsalted butter, chilled
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1/2 cup
craisins
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1/4 cup
raisins
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2
lemons, zested and juiced
-
1/4 cup
powdered sugar
Directions
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Macerate dried fruit in lemon juice for 2 hours. Reserve liquid. Pat fruit dry with a paper towel, let dry on baking sheet overnight.
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Preheat oven to 400 degrees
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Whisk egg in small bowl, add to buttermilk. Add half the reserved lemon juice.
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In a large mixing bowl, add the dry ingredients including the zest of one lemon. Whisk to combine. Place contents in food processor.
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Remove butter from refrigerator, cut into 5 pieces, place in flour mixture. Process for 30 seconds. Pour mixture back into large mixing bowl.
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With tips of fingers, squeeze any remaining large pieces of butter.
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Add wet ingredients. Stir until just combined.
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Turn out dough onto well floured board. Roll out to 1" thick. Trim ends to create large square/rectangle. Cut and subdivide into triangles. Place on baking sheet with parchment or Silpat. Brush with melted butter.
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Bake for 20-25 minutes or until brown at the edges.
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Cool on baking sheet
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Add remaining lemon juice to 1/4 cup powdered sugar. Brush on top of scones. Optional: use the remaining lemon zest to top.
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