Scones
2 cups all purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1 tablespoon baking powder
1/2 cup dried cranberries
1/2cup walnuts
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup plus 1 tablespoon heavy cream, divided
1 egg
1 tablespoon lemon zest
Lemon Glaze
1/2 cup confectioners' sugar
2 teaspoon grated lemon zest
1 1/2 teaspoon lemon juice
1 1/2 teaspoon milk
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Scones
Preheat oven to 400'F. Coat baking sheet with cooking spray. Combine flour, 1/4 cup sugar,
baking powder, cranberries, walnuts, cinnamon, ginger and salt. With pastry blender or 2
knives, cut in butter until mixture resembles coarse crumbs. Whisk together 1/2 cup cream,
egg and lemon zest; stir into flour mixture until just combine. On lightly floured surface
gently shape dough into 8" circle; cut into 8 wedges. Transfer to baking sheet. Brush
tops with remaining cream; sprinkle with remaining sugar. Bake 15 minutes or until lightly
brown; cool
Glaze
Combine all ingredients until smooth. Transfer to bag with very small tip; drizzle over
scones. (the trick is to not overwork the dough) ENJOY!!
Thanks Sarah luvscake
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