Cranberry Lemon Scones

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READY IN: 32mins
YIELD: 12 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F
  • Mix dry ingredients together. Cut butter into flour mixture using a pastry knife or a food processor until crumbly. Add cranberries and mix gently to distribute.
  • Pour buttermilk over flour mixture and stir with a fork or pulse in food processor until the dough gathers into a sticky ball. Do not over mix or the scones will be tough.
  • On a floured surface, gently pat dough to 1/2-inch thick. Cut into 3-inch rounds using a floured cutter. Reshape leftover scraps with your fingers and cut more rounds. Place rounds 2 inches apart on an ungreased baking sheet. Brush with beaten egg.
  • Bake 10 to 12 minutes. Serve immediately.
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