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Lemon Cranberry Scones
These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.
Ingredients
- 2 tbsp sugar
- 2 tbsp fresh lemon juice (divided)
- 1/2 cup low fat buttermilk
- 1/4 cup sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 large egg
- 2 cups Ultra grain flour (or 1 cup white, 1 cup white whole wheat)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter (must be cold cut into small pieces)
- 3/4 cup dried sweet cranberries or cherries
Instructions
- Position rack in top third of oven; Preheat oven to 375F°.
- Line baking sheet with parchment paper.
- Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
- Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
- Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
- Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
- Gently fold in cranberries or cherries.
- Add buttermilk mixture, stirring just until moist. (dough will be sticky)
- Place dough onto a floured surface and knead lightly four times with floured hands.
- Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
- Brush lemon glaze over dough.
- Bake until golden, about 18-20 minutes, or until a tester comes out clean.
- Serve warm or room temperature.
Notes
Basic Scone recipe modified from Cooking Light
Nutrition
Serving: 1scone , Calories: 193kcal, Carbohydrates: 34g, Protein: 4.3g, Fat: 4.7g, Fiber: 2.1g
- WW Points: 9