Lemon Cranberry Scones

14 Jun

If you’ve been following this food blog then you know that my husband and I are fully addicted to carbs. I am not ashamed to admit this at all because everyone needs carbohydrates to live. Its the largest food group you are supposed to consume. Plus, if you are training for a marathon (which I am…..gasp!) you need even more carbs in your system for energy.
The difference between good carbs and bad ones usually comes down to sugar content, fat content, and fiber. For example- if you are eating whole wheat bread made with whole wheat flour, the fiber content is higher than the white bread made with bleached all purpose flour. Now, I’m not sure what made me go off on a little ‘carbs are great’ tangent…..hmm…..I guess I’m trying to say don’t feel guilty for eating carbs because your body needs them to function.
Speaking of carbs, here’s a great recipe that is delicious! These Lemon Cranberry Scones are a great light snack or would be a great addition to any breakfast. I ate probably 3 of these the day I made them and then gave the rest away because I couldn’t get enough. The glaze makes these more of a sweet treat, but I also have made these without the glaze and instead made a citrus honey butter. It’s still sweet, but not over the top sweet. It’s a great addition to these scones, especially right out of the oven. Or if you’re feeling risky, top them with glaze as well as the citrus honey butter. Yum. Anyways, that recipe is under the recipe tips at the bottom of this post. Let me know if you’re a glaze person or a honey butter person! I think I qualify as both!

Lemon Cranberry Scones
yield: 12

Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons sugar
zest of 1 lemon, divided
1/3 cup cold butter, cubed
1 cup cold milk
1/3 cup craisins

Glaze:
3/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/2-1 tablespoon water
1/8 teaspoon lemon zest

Directions:
Preheat oven to 375. Line baking sheet with parchment paper or spray with non stick cooking spray and set aside. In large bowl, combine all dry ingredients and lemon zest. Stir in butter and break apart into small pieces the size of peas using a fork or pastry cutter. Stir in milk and craisins. Dough will be very sticky. Spread dough out onto well floured board and dust top with more flour to make it easy to work with. Roll dough out to be 1 inch in thickness. Cut out into squares or circles.  Place onto prepared baking sheet. Bake 12-15 minutes or until bottoms are golden brown. Remove from oven and place scones onto cooling rack. For the glaze, whisk all ingredients together until runny and smooth. Spoon over the tops of the warm scones and let the excess drip through the cooling rack. Store in air tight containers for up to 4 days.

Recipe TIPS:
-When I top any baked good with a glaze of some sort, I like to put waxed paper underneath my cooling rack to make for easy clean up.
-Sometimes instead of topping these with a glaze, I make a citrus honey butter–its DELICIOUS. To make it, you simply whip together 1/2 cup softened butter, 2 tablespoons honey, and 1/2 tablespoon orange zest.
-Instead of rolling the dough out, you can do the drop biscuit method. Its a time saver and is probably easier too.
-When and if you roll out the dough use lots of flour! You don’t want it sticking to your board!
-Don’t feel you are limited to lemon zest in this recipe. Try orange, lime or grapefruit to switch it up! Yum!

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