For some reason I always thought scones are a difficult thing to make. I think I tried to make scones couple of years ago and it was a disaster. That’s all, I stopped and never thought about it. So with the Thanksgiving long weekend, I had some extra time and I wanted to make something different. And here I am typing up my cranberry scones which came so good -soft, puffy and moist.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup sugar
- 4 tablespoons cold butter cut into small pieces
- 2 eggs
- 1/3 cup milk (whole or low fat. Not skim)
- 1 teaspoon lemon zest
- 1/4 teaspoon pure lemon extract
- 1 teaspoon vanilla extract
- ½ cup dried cranberries
- Lightly butter a large cookie tray and set aside.
- Preheat oven to 400° F.
- In a bowl mix flour, baking powder, salt, and sugar
- Add butter to the flour and blend with fingers or a pastry cutter until the texture becomes coarse meal.
- In a separate bowl lightly beat the eggs. Add milk, lemon zest, lemon extract, and vanilla extract.
- Mix in the egg mixture into the four mixture and make into a moist dough.
- Fold in the cranberries and mix well so that cranberries are distributed throughout the dough.
- With a spoon (a spoon size of 2 tablespoons), scoop dough on to the cookie sheet.
- Gently form the dough into a round ball.
- Proceed making this until all the dough is finished. Make sure you leave about 2 inch space between the scones.
- Bake until golden – about 15 minutes
- Cool on wire rack
- Makes – 10 Scones.
Note: You might have read through out my blog that I always reduce the amount of sugar in all my sweet dishes. So same thing for here as well. This scone is mildly sweet. If you prefer a sweeter version, you can add an extra 2 tablespoons sugar.
For an alternate version, try with orange zest and orange extract instead of lemon. You can also replace cranberries with raisins or for a change mix both of them half of each.