Cranberry Lemon Scones

January 11, 2009 at 12:09 am 1 comment

Another cran-scone recipe - from The Kitchn

I hope my appreciation and continued enjoyment of the recipe books I’ve received as gifts comes through in these posts about my life in the kitchen. Browsing through cookbooks is great inspiration to try new things. I usually can’t help tinkering, though. This recipe is an adaptation of the various scone recipes in the Four Sisters Inns cookbook my in-laws brought back as a gift when they stayed at the Healdsburg Inn in California’s Sonoma Valley a couple of years ago.

If you happen to have whipping cream (heavy cream) in the house, it’s worthwhile substituting some in for part of the milk in this recipe, especially in the glaze.

2 cups flour (regular wheat flour or your favourite gluten free mix)
1/4 cup ground flax seed
1/4 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1 cup fresh or frozen cranberries, coarsely chopped
1/4 cup unsalted butter (cold)
1/2 cup milk (or use 1/4 milk + 1/4 cup whipping cream)
1 egg (we use free-range organic eggs from Sunworks Farm, available through the Calgary Farmer’s Market)
grated zest from one lemon
1/2 cup icing sugar
2 tsp lemon juice
2 tsp milk or whipping cream

Combine flour, sugar, ground flax, baking powder, salt, spices. Cut butter into flour mixture until it resembles coarse crumbs and then stir in cranberries. Whisk together milk, egg, and about half of the lemon zest and stir into dry ingredients. Shape the dough into a square that’s about 1 inch thick. Cut into four smaller squares and cut each square in half diagonally to form a triangle-shaped scone. Place on a lightly greased baking sheet and cook for about 10-15 minutes at 400F until lightly browned. For glaze, combine remaining lemon zest, juice, milk and icing sugar. Drizzle over the top of cooked scones and serve warm if possible.

Variation: In the summer, use fresh blueberries or raspberries instead of cranberries. Blueberries are especially good in things with lemony flavours.


Entry filed under: Cooking, Gluten Free. Tags: , , , , , , .

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1 Comment Add your own

  • 1. Chard and asiago strata « Nest and Sparkle  |  September 5, 2009 at 10:44 am

    […] addition to muffins and scones, egg stratas are also on the weekend breakfast menu at our house. I’ve written about this […]

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