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!