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Lemon Cranberry Scones Recipe

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This recipe for Lemon Cranberry Scones is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T lemon zest (about 3 lemons)
2 1/2 c flour
1/2 c sugar plus 3 T if using fresh cranberries
1 T b. powder
1/2 t salt
6 oz. cold unsalted butter
1 1/4 c fresh cranberries, chopped coarse, or 1 1/4 c dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 c heavy cream (I use yoghurt)
Directions:
Directions:
400º 15 to 20 min.
Mix flour, 1/2 c sugar, baking powder, salt, butter and zest.
In small bowl toss together fresh cranberries and 3 T sugar and stir into flour mixture.
In another small bowl lightly beat egg and yolk and stir in cresm. Add egg mixture to flour mixture and stir til just combined.
On floured surface, with floured hands, pat dough into 1 in. thick round (about 8 inch in diameter) and with a 2 inch round cutter cut as many rounds as possible. Arrenge about 1 in. apart on baking sheet. Pale golden
Number Of Servings:
Number Of Servings:
makes 16
Personal Notes:
Personal Notes:
Nice served warm. They keep wrapped in plastic wrap and foil, chilled, a day, or frozen about a week

 

 

 

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