Skip to main content
Advertising

Originally published Monday, December 23, 2013 at 6:04 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Cranberry-Lemon Scones


Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Serves eight

2 cups flour

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt

6 tablespoons chilled butter

½ cup dried cranberries

2 teaspoons grated lemon peel

2 / 3 cup buttermilk

2 teaspoons milk

1 teaspoon sugar

1. Combine the flour, ¼ 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 soft 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.

Adapted by The Seattle Times in 1993 from “A Little Northwest Cookbook” by Kathleen Stang.



News where, when and how you want it

Email Icon


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►