Time for Tea (and Scones)
It’s nearing four o’clock and all I can think about is tea and scones. The hour is a bit late for tea but tonight we’ll be having dinner quite late due to karate. Plenty of time to digest scones. Besides just plain scones and butter, my favourite kind have dried cranberries and lemon zest added. This isn’t the traditional way of making (or eating) scones such as you might find in the UK. Think of it as a North American upgrade!
Cranberries Make a Great Snack on Their Own
I keep on buying the huge bags of dried cranberries at Costco but the kids eat them up pretty fast. Today, I noticed there was about a cup left in the bag so I knew I had to make the scones right away. Sometimes I feel like they’re eating me out of house and home but I am glad they are snacking healthy. One quarter cup of dried cranberries counts as a serving of fruit and contain high amounts of anti-oxidants. I know that they love the tart flavour but still watch their intake as the brand I buy contains added sugar.
Scones are Easy to Make and Bake
Scour the internet and you’ll find the basic recipe for scones is very similar from site to site and within cookbooks. I have been making these scones for at least 20 years because they’re so easy. After I bought a mixer, they became even easier! I love the way the butter becomes incorporated into the flour when I use a mixer.
To bake, I usually don’t cut out the scones with a fancy cutter but I just mound them all together in a mound and flatten it out until it’s about 3 cm thick. You can certainly use a fancy cutter if you wish. I cut it into wedges and dampen the tops a bit, then sprinkle on some raw sugar granules.
What to Serve with Scones
Tea, obviously. Scone purists would insist on clotted cream and jam but I sometimes just slather mine with butter. These Cranberry Scones are also delicious covered in honey!
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Baked Treats from Dish ‘n’ the Kitchen
Lemon Cranberry Scones
Lemon Cranberry Scones
- 3 cups flour
- 1/2 cup sugar
- 5 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter
- 1 egg; beaten
- 1 cup milk
- 1/2 cup dried cranberries
- 1 lemon; zested
- Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment or lightly grease it.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter.
- Add cranberries and lemon zest.
- Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet. Feel free to cut into shapes of equal size instead of wedges.
- Bake 15 minutes in the preheated oven, or until golden brown.