Cranberry-Lemon Scones Recipe




Cranberry-Lemon Scones Ingredients

2 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp chilled butter
1/2 cup dried cranberries
2 tsp grated lemon peel
2/3 cup buttermilk
1 tsp sugar

A Recipe for
Cranberry-Lemon Scones

 

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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This is a recipe for Cranberry-Lemon Scones from the recipe cookbook of Recipes-to-go (Bread)


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Cranberry-Lemon Scones

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Lord Byron






Cranberry-Lemon Scones Directions

1. Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in
the butter until crumbly. Stir in the dried cranberries and lemon
peel.

2. Pour in the buttermilk and stir with a fork until the mixture holds
together. Gather the dough into a ball and gently knead a few times
on a floured surface. Pat out dough to an 8-inch circle and cut into
8 wedges. Place 2 inches apart on greased baking sheet and brush the
tops with the milk. Sprinkle with
1 teaspoon sugar.

3. Bake in a preheated 425-degree oven 15-20 minutes, until golden.
Serve warm.

Serves: 8

 

 

 

 

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Cranberry-Lemon Scones Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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