Cranberry-Lemon Scones Recipe

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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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This Recipe for Cranberry-Lemon Scones is one of thousands in the Recipes-to-go Bread Cookbook.

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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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Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Cranberry-Lemon Scones

Chemicals, n: Noxious substances from which modern foods are made.
Author Unknown

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

Cranberry-Lemon Scones Recipe brought to you by Recipes To-Go

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

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