Cranberry-lemon Scones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Scones | 8 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/4 | c | Sugar |
| 2 | t | Baking powder |
| 1/2 | t | Salt |
| 6 | T | Chilled butter |
| 1/2 | c | Dried cranberries |
| 2 | t | Grated lemon peel |
| 2/3 | c | Buttermilk |
| 1 | t | Sugar |
INSTRUCTIONS
Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel. Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the 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. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 352
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 23.7mg
Sodium: 291.9mg
Potassium: 85.7mg
Carbohydrates: 62.4g
Fiber: 3.3g
Sugar: 7.9g
Protein: 4g