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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.



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Cook Time: 20 minPrep Time: 15 min
Yield: 12 servings 

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.



 

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