Lemon Cranberry Scones
Servings: 16 Scones
Ingredients
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 4 tbsp Saco Buttermilk Blend
- 12 tbsp unsalted butter, cold cut into small pieces
- 1 cup water room temperature
- 3/4 cup dried cranberries
- 1 tsp grated lemon zest
Instructions
- Preheat oven to 425°
- Combine flour, sugar, baking powder, baking soda, salt, and buttermilk powder in food processor. Pulse 1-2 times to combine.
- Add lemon zest and butter to food processor. Pulse 6-8 times for 4-5 seconds, butter should be the size of small peas. Transfer to large mixing bowl.
- Add cranberries and toss to evenly distribute. Add water in thirds, stirring to moisten the dry ingredients. You can use an additional tablespoon of water if some of the flour mixture is not getting incorporated.
- Spoon onto parchment paper lined baking sheets. Bake 12-15 minutes until golden brown, but be careful not to over bake.
- Brush glaze onto scones as soon as they come out of the oven. Transfer to a wire rack and cool completely.