Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: Glaze: 2 Tbl. sugar 1 Tbl. fresh lemon juice Scones: 3 cups all-purpose flour 1 Tbl. baking powder 1 cup sugar 1 Tbl. finely grated lemon peel 1 tsp salt ¾ cup chilled unsalted butter, diced 1 cup dried cranberries ½ cup coarsely chopped walnuts 1 Tbl. lemon juice ½ cup half & half (more if needed) Instructions: Preheat oven to 375 degrees. Line baking sheet with parchment paper. Glaze: In a small bowl, whisk 2 Tbl. sugar and 1 Tbl. lemon juice. Scones: In a large bowl, whisk flour, baking powder, lemon peel, salt, and 1 cup sugar. Add chilled butter, using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add ½ cup half and half and 1 tablespoon lemon juice. Toss with a fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into a ball; divide in half. Press each half on floured surface to 6 inch diameter, 1 inch high round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze. Bake scones until golden and a tester comes out clean, about 18 minutes. Serve warm or at room temperature. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International