Monday, December 10, 2012

Lemon Cranberry Scones



LEMON CRANBERRY SCONES
Starbucks Copycat Recipe

Makes 12

Scones:
3 cups all purpose flour 
1 cup sugar 
1 tablespoon baking powder 
1 tablespoon finely grated lemon peel  
1 teaspoon salt 
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced 
1/2 cup dried sweetened cranberries  
1/2 cup coarsely chopped walnuts 
1/2 cup (or more) chilled half and half  
1 tablespoon fresh lemon juice 
1/4 cup icing sugar for dusting

For the Glaze:
2 tablespoons sugar 
1 1/2 tablespoons fresh lemon juice 

Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. 
Whisk 2 tablespoons sugar and 1.5 tablespoon lemon juice in bowl for glaze.  Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add cream and 1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more cream if dough is dry (It will be dry - add more cream!). 

Gather dough into ball; divide in half. Press out 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 tester comes out clean, about 18 minutes (With more cream added I baked my scones for another 4-5 minutes). Serve warm or at room temperature. 


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Judul: Lemon Cranberry Scones
Rating: 100% based on 99998 ratings. 5 user reviews.
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