The Best Lemon Cranberry Scones Food

THE BEST LEMON CRANBERRY SCONES

Steps:

• Preheat theoven to 375˚F. Line a large baking tray withparchment paper.
• Mix flour,sugar, baking powder and salt in a large bowl. Mix in lemon zest. Using apastry blender, cut the butter into the flour mixture until it resembles coarsecrumbs.
• In a mediumbowl, mix together the cream, milk, egg, and vanilla. Pour over top of theflour mixture and mix until the dough comes together. Do not overwork thedough. Gently mix in the cranberries.
• Place thedough on a lightly floured surface and gently flatten the dough into a 10-inchround. Cut into 8 wedges and place them on the prepared baking sheet about 2 inches apart.
• Brush thescones with the cream and bake for 22 minutes or until lightly browned on top.Remove and place on a wire cooling rack.
• Allow the sconesto cool completely, then drizzle the scones with the glaze using a small spoon.For a neater look, you can use a piping bag to do this.

LEMON CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a food processor add the flour, baking powder, sugar, lemon zest and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
• Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
• Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
• Add the liquid to the dry ingredients along with the dried cranberries and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't over work the dough or your scones will get tough and not rise well.
• Turn the dough out onto a well floured board or counter top.
• Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
• Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
• Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.
• Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.
• Serve with thick or clotted cream and your favourite jam.
• Simply mix together the ingredients until smooth with no icing sugar lumps.
• The glaze should be thick but still pourable. If it is too thick add a little more lemon juice, if it is too thin, add a little more icing sugar to bring it to the proper consistency.
• I like to make the glaze in a small shallow ramekin, which makes dipping the tops of the scones in the glaze quite easy.
• Let the glaze set for a half hour or so before serving.

THE BEST CRANBERRY SCONES EVER

Steps:

• Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven.
• Butter or line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
• Stir in the cranberries and mixed fruit peel, making sure not to crush the berries.
• Add the milk and stir until just combined. Do not over mix.
• Knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick.
• Transfer to the prepared baking sheet and then brush the scone with milk. Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds.
• Bake for 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.
• Remove from oven and then turn your broiler on a high setting. Sift icing sugar over the top of the scone and place under the broiler.
• Broil for just a few seconds, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly!
• Transfer to a wire rack to cool.
• Enjoy!

LEMON CRANBERRY SCONES

Steps:

• 1. Preheat oven to 450 F (230 C) and place a cheese grater in the freezer.
• 2. Combine kefir and lemon juice. Adjust volume of kefir to bring the total combined liquid to 1 1/3 cup.
• 3. Combine dry ingredients in a large mixing bowl.
• 4. Grate cold butter into dry ingredients and stir to combine.
• 5. Add cranberries to dry ingredients.
• 6. Add kefir to dry ingredients and stir to combine.
• 7. Knead gently four times and roll out to 1 to 1 1/2 inches thick.
• 8. Cut into squares, rounds or the polygon of your choice.
• 9. Prepare egg wash with egg yolk and water, and brush scones. Sprinkle some coarse granulated sugar over the scones if you like.
• 10. Bake in preheated oven for 12-14 minutes.

LEMON CRANBERRY OAT SCONES

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
• Stir oil into dry ingredients.
• Mix in cranberries and almonds.
• Add vanilla extract and milk.
• Stir until the dry ingredients are damp and will clump together.
• Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
• Sprinkle with course sugar, if using.
• Bake for 20 minutes, until lightly browned.

CRANBERRY LEMON SCONES

Steps:

• Preheat oven to 425°F
• Mix dry ingredients together. Cut butter into flour mixture using a pastry knife or a food processor until crumbly. Add cranberries and mix gently to distribute.
• Pour buttermilk over flour mixture and stir with a fork or pulse in food processor until the dough gathers into a sticky ball. Do not over mix or the scones will be tough.
• On a floured surface, gently pat dough to 1/2-inch thick. Cut into 3-inch rounds using a floured cutter. Reshape leftover scraps with your fingers and cut more rounds. Place rounds 2 inches apart on an ungreased baking sheet. Brush with beaten egg.
• Bake 10 to 12 minutes. Serve immediately.