Lemon-lime cranberry scones...not just a breakfast treat

Now this, is something to look forward to at breakfast every morning, or tea time, or just before bed! Moist, delicious scones! This recipe makes for 8 decent sized scones…I ate two right out of the oven…sigh!  The lemon and lime compliment the cranberries beautifully and the scones are wonderfully crunchy and moist. A must try!

In a food processor combine the following ingredients and pulse until well blended:

  • 2 cups of all-purpose flour 
  • 15 tsps. of sugar
  • The zest of one lime and one lemon
  • 2 tsps. of baking powder
  • ½  a tsp of salt
  • ¼  tsp of baking soda
  • 1/3 cup of cold butter, diced

Separately, in a large bowl, mix the following ingredients:  

  • 1 cup of dried cranberries
  • The juice of both the lemon and the lime (approximately ¼ of a cup)
  • ¼  cup of cooking cream (35%)
  • 1 egg

The cream will curdle a bit when you add the lemon/lime juice…don’t panic…think of it as buttermilk.

Combine both the wet and the dry ingredients and knead the mixture until you form a ball then pat it down into a disc. The dough will be crumbly at first but once you start to work it, it will moisten up evenly and come together. Cut the disc into 8 little triangles and brush with a bit of milk. Sprinkle with some sugar and cook in a 400 degree oven for approximately 15 minutes. ** I like to set my timer for 5 minutes before they are ready and then keep an eye on them.

I like my scones plain, no glaze, or with a bit of butter…delicious!

Enjoy !

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