Lemon and cranberry is one of my favorite flavor combinations. And though I've had many a scone in my life, I've never had this variety before. So I decided to experiment in the kitchen a little and made up a batch to serve as my easy eat-on-the-go breakfast for the week. The result? Not too tart, not to sweet, but perfectly moist and delicious -- and verified easy to eat in the car (even in San Diego traffic!). Looking to change up your usual breakfast routine? Give 'em a try!
Cranberry Lemon Scones
(Makes 6)
Ingredients:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. white sugar
1/2 c. (1 stick) cold butter
1/2 c. dried cranberries
zest of 1 lemon
1/4 c. lemon juice
1/4-1/2 c. milk
1 Tbsp. brown sugar
Directions:
Preheat oven to 400 degrees.
In the bowl of your food processor, combine flour, baking powder salt and white sugar. Pulse a few times to mix.
Cut the butter into a few chunks and add to the food processor. Pulse until the mixture is grainy, with the butter chunks smaller than the size of a small pea.
(If you don't have a food processor, you can just mix the dry ingredients together in a bowl and then cut in the butter with a fork.)
Pour the butter/flour mixture into a mixing bowl. Stir in the dried cranberries, lemon zest and lemon juice. Slowly add in the milk, just until the dough comes together into a ball. (You may not need to use all of the milk.)
Dump the dough out onto a sheet of parchment paper and carefully mold into a disk about 6 inches wide and 1/2-inch thick. Using a sharp knife, cut the dough into 6 equal wedges.
Carefully pull the wedges apart so there's at least 1" of space between each one.
Transfer the parchment paper and scones to a large baking sheet.
Sprinkle brown sugar evenly over the tops of all of the wedges of dough.
Bake for 15-17 minutes until tops are golden brown and toothpick inserted comes out clean.
Cool completely before storing in an airtight container.
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