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Cranberry - Lemon Scones Recipe

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This recipe for Cranberry - Lemon Scones, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, August 12, 2008


3 C. Flour
1/4 plus 2 Tbs. Sugar
3 Tsp. Baking Powder
1/2 Tsp. Salt
9 Tbs. very cold Butter
3/4 C. Dried Cranberries 3 Tsp. Grated Lemon Peel
1 C. Buttermilk
3 Tsp. Milk
1-1/2 Tsp. sugar

Combine the flour and 1/4 plus 2 Tbs. sugar,Baking Powder, salt together.

Cut in the butter until crumbly. Stir in the dry cranberries and lemon peel

Pour in the buttermilk and stir until mixture hold together. Gather the soft mixture into a ball and knead a few times on a floured surface

Pat the dough out into a circle about 1/4 " thick
Cut with a glass into circles and place 2" apart on a Parchment paper lined cookie sheet.

Should get 12 circles

Brush tops with milk and sprinkle with sugar

Bake in preheated oven 425 degrees for 20-22 minutes

Serve warm or room temperature with butter and jelly

Personal Notes:
Personal Notes:
These freeze well and can be heated in toaster oven easily

May substitute dry blueberries for cranberries




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