Cranberry Lemon Scones


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


Combine the flour, ¼ 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.

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