Recipe courtesy of Zac Young
Recipe courtesy of Zac Young
Watch how to make this recipe.
Cranberry Scones
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 287
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 55 mg
- Sodium
- 248 mg
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 287
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 55 mg
- Sodium
- 248 mg
Ingredients
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Directions
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22m
Easy
CLASS
- Preheat the oven to 375 degrees F.
- Combine the flour, granulated sugar, baking powder and salt in a medium bowl. Zest the lime with a grater and add 1 teaspoon of the zest to the bowl.
- Cut the lime in half and squeeze the juice from one half into a small bowl. Reserve the other half of the lime for later. Add the milk to the bowl with the lime juice. The milk will curdle, producing buttermilk!
- Add the finely cut butter to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy; you don't want to work it in completely. Stir in the frozen cranberries.
- Whisk the egg into the milk mixture in the small bowl. Add the liquid from the small bowl into the butter-flour-and-cranberry mixture, folding until the dough just comes together.
- On a lightly floured surface, press the dough into a 1-inch-thick round disk. Cut the disk into 8 slices.
- Grease or spray a heavy baking sheet with butter or nonstick spray. Evenly space the dough wedges on the sheet. Squeeze the remaining lime half over top of each wedge to create a "glue," then sprinkle with the raw sugar. Bake, rotating the sheet halfway through, until the tops of the scones are golden brown, 20 to 25 minutes.
