I love scones so this month I thought it would be great to share one of my favorite scone recipes! Scones are one of those pastries you can eat throughout the year and at any time. They just go with everything. I especially enjoy them in the winter months though when we Pacific Northwesterners tend to spend a little more time inside with our tea and scones watching it rain buckets outside as opposed to enjoying them in the sun.
- 2 1/2 C all-purpose flour
- 1/2 C sugar
- 1 T baking powder
- 3/4 t Kosher salt
- zest from 2 Meyer Lemons
- 6 T unsalted butter cut into pea size pieces
- 1 1/2 C dried cranberries
- 1 large egg plus 1 egg yolk
- 1/2 C cream fraiche
- 1/2 buttermilk
- juice from the 2 Meyer Lemons
- 1/3 C sugar
- Center a rack in the oven and preheat to 375 degrees F.
- In a small bowl mix together eggs, cream fraiche and buttermilk.
- Place flour, sugar, baking powder, salt, lemon zest and cranberries in mixing bowl and mix on low speed until ingredients are just combined.
- Add the butter and mix until incorporated.
- Slowly pour the egg, cream fraiche and buttermilk mixture into the flour and mix on low speed until the dough just comes together. There will be dry ingredients on the bottom of the bowl and which can be incorporated by gently turning the dough over by hand and lightly kneading it in the bowl.
- Place the dough on a piece of parchment paper and press the dough out into an eight to nine inch disc. Cut the disc into 8 pieces and move them apart.
- Place the parchment paper with scones onto a baking sheet and bake for about 20 minutes or until lightly golden brown.
- When done, cool and brush with lemon glaze.
I hope you enjoy this recipe as much as I do! If you have a scone recipe you would like to share feel free share in the comments below!
Category : Good Eats