LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE
I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.
Provided by Paula Todora (Paula T)
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
- Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
- Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
- Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
- Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
- Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.2 g, Sodium 239.5 mg, Sugar 15.3 g
CRANBERRY SCONES WITH LEMON GLAZE
These are tender and pretty, and you can add nuts or any fruit that you'd like.
Provided by Paula Todora
Categories Other Breakfast
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375.
- 2. In a large bowl, mix together flour, sugar, baking powder, lemon zest and salt.
- 3. Add butter, cut into 1 inch cubes, and mix with hands, just until large, coarse crumbs form.
- 4. Add cranberries and hazelnuts. Mix gently.
- 5. In a small bowl, mix 2 of the eggs and milk with a fork; add to flour mixture.
- 6. Mix with a large fork or spoon just until mixed through-do not beat or mix too much, or the scones will become tough.
- 7. Allow the dough to rest in bowl for about 10 minutes.
- 8. Line a baking sheet with parchment.
- 9. Transfer dough onto a lighly-floured surface and pat into a circle, about 1 inch thick, gently with hands. Cut with a sharp, floured knife in half. Then cut each half into 4 sections.
- 10. Using a floured spatula, gently transfer each piece onto prepared pan, making sure they do not touch.
- 11. Make egg wash with the remaining egg and cream or milk. Brush on top of each scone.
- 12. Bake 30 minutes, or until golden brown on top and sound hollow when tapped with your finger.
- 13. Remove to cooling rack to cool.
- 14. n a small bowl, mix powdered sugar and lemon juice to make glaze. Drizzle on warm scones.
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