Cranberry-Lemon Scones with Lemon Glaze

So not this last weekend but the weekend before that, I decided I wanted some more delicious fall flavors in my mouth. I've never made scone before but I did it and these were amazing.

Gotta love that scone dough on a floured surface! Woohoo!

I could look at these scones for days....I really wish that I had more of these to eat right now...

See? Delicious absolutely delicious. Eat these and be happy!



Adapted from: The Williams-Sonoma Baking Book: The Essential Recipe Collection for Today's Home Baker

Cranberry-Lemon Scones
(yields 12 scones)
3 Cups flour
3 Tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Grated zest of half lemon
10 tablespoons cold butter (cut into pieces)
1 Cup cold buttermilk
3/4 Cup dried cranberries
1/4 Cup chopped dried apricots

1.Preheat the oven to 425 degrees and line a cookie sheet with parchment paper.

2.In a large bowl stir together the flour,sugar,baking powder, baking soda, and lemon zest.

3. Add the butter to the flour mixture using a pastry blender to cut in the butter until the mixture looks like coarse crumbs.

4.Add the buttermilk to the flour mixture stirring until it turns into a sticky dough

5. Stir in the cranberries and apricots until evenly distributed

6. Lightly flour a work surface and your hands, then turn out the dough onto the work surface. Gently knead the dough about 10 strokes until the dough is soft.

7.Form the dough into a rectangle that is about 1 1/2 inches thick.

8. Fold the rectangle overlapping the short sides into the middle, patting it into a thick rectangle.

9. Divide the dough in half and pat each half into a round about 3/4 inch thick and 8 inches in diameter.

10. Cut each round into 6 wedges

11. Place the wedges on the cookie sheet about 2 inches apart

12. Bake the scones about 14-18 minutes until golden brown

13. Transfer the scones to cooling racks

Lemon Glaze

3/4 Cup confectioners' sugar
1 Tablespoon lemon juice

1.In a small bowl stir together the sugar and lemon juice, adjusting consistency to your preference

2. Use a pastry brush to brush the glaze over the hot scones

3. Let the scones stand for about 10 minutes

4. Enjoy!!