Cranberry-Lemon Scones

• Vegetarian

• Produce

  • 1 cup Cranberries
  • 1 tbsp Lemon or orange peel
  • 1 Lemon peel

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 4 tsp Baking powder
  • 1 Powdered sugar icing
  • 1 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1 cup Butter
  • 1/4 cup Sour cream
  • 3/4 cup Whole milk

Found on bhg.com

Directions

• In a very large bowl combine flour, sugar, baking powder, salt and lemon peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Make a well in the center of the flour mixture.
• In a small bowl combine milk and sour cream. Add to flour mixture. Stir just until moistened (batter should be lumpy). Do not over mix.
• Turn dough out onto a lightly floured surface. Quickly knead dough about 6 to 8 strokes or until nearly smooth. Place dough on an ungreased or parchment-lined baking sheet. Using a lightly floured rolling pin or floured hands, roll or pat into a 10-inch circle, that is 3/4-inch thick. Cover and freeze for 20 minutes or until dough is firm enough to cut; cut into 8 to 12 wedges, but do not separate wedges.
• Bake in a 375 degree oven for 30 minutes or until lightly browned. Cool slightly; drizzle with powdered sugar icing and sprinkle with lemon peel.

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