Lemon Cranberry Scone

Servings: 10 - 12 scones

Buttery and flakey scones that melt in you mouth. These biscuits have lemon zest and dried cranberries with a lemon icing drizzle.

Ingredients

• 3 1/2 cups all purpose flour
• 1 cup white sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 cup cold butter cubed
• 1 tbsp lemon zest
• 1 cups dried cranberries
• 3/4 cup whole milk or half and half
• 1/4 cup sour cream

        Drizzle Icing

• 1 cup icing sugar
• 2 tsp milk
• 2 tsp lemon juice

Instructions

• Preheat oven to 375F.

• In a bowl, whisk together the flour, sugar, baking powder and salt.

• Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the lemon zest and dried cranberries. Make a Well in the center of the flour mixture.

• In a separate bowl, whisk the sour cream into the milk, until smooth (blender or immersion blender works well). Pour the milk mixture into the flour and stir together with your hands with a baking spatula until just moistened. (Batter should be lumpy) Work gently and be careful to not over-mix the batter.

• Spread a little flour on a baking stone (I use a pizza pan). Dump the batter onto the baking stone and pat down to make a10 inch disc. Cut into 10 to 12 equal wedges.

• Bake for 25-30 minutes. The scones should be browned around the edges and on top.

• Remove from the oven and let cool slightly.

• Make the drizzle by mixing the icing sugar with the milk and lemon juice until dissolved. Drizzle over all the scones.

• Cut and Enjoy!