Just the thought of a yummy, crumbly scone makes me happy. They’re so simple, yet so delicious. Why? I don’t know exactly, they’re just one of those things you aren’t so sure why they’re so good. They’re not made with anything special, just normal ingredients you’d find in any home kitchen. I feel like they are great for fall or winter mornings, especially when just about every bite includes a sweet and tart-y punch from biting into a fresh cranberry. They’re just perfect!
These scones came to be because I have this knack when I go to the grocery store where I can’t turn down pretty looking fruits or berries in the produce isle. Usually, it’s a good thing, but sometimes it can be a bad thing(like spending waaay too much money on too many fruits, yeah..). So naturally, I couldn’t turn down those pretty, red cranberries that were staring me in the face on just about every corner I turned in the store. I think it was a hint, so scones were put on the to-do list for breakfast. I then ate them all myself… Just kidding. I actually forgot that they were sitting on the kitchen counter this morning before I headed to work, so I ate what was left over when I got home. They were so good!
The best part about these scones is eating them when they aren’t warm. What!? I know, I know, most folks say they’re best warm, but I like them cool.. really cool. Like, almost cold-cool, but not 100% cold. They’re just perfect that way, to me.
Oh, and about that glaze. It’s awesome when it has formed a firm shell over the top of the scone. This is probably the reason I like them cool; the glaze just melts on warm ones. But I will say, they are still good warm cause the glaze soaks into them, giving a lot more flavor in one bite.
- 2 1/2 cups unbleached all-purpose flour
- 3 teaspoons baking powder
- 1/3 cup brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly grated lemon zest
- 8 tablespoons(1 stick)butter
- 1 1/2 cups fresh cranberries
- 3/4 -1 cup milk
- 1 cup powdered sugar
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1. Preheat oven to 375°F and line a large baking sheet with parchment paper.
- 2. In a mixing bowl whisk together the flour, baking powder, salt, sugar, and lemon zest till combined.
- 3. Cut the cold butter into cubes and with a fork, hands, or pastry blender, work it into the flour mixture until crumbly. stir in the cranberries.
- 4. Add 3/4 cup of the milk to the flour mixture and work it in with a fork or your hands till it comes together. If the dough is still dry, add a little more milk to the mixture till all the flour is incorporated and the dough is soft, but not sticky to touch.
- 5. Turn the dough out onto a lightly floured surface and pat into a round 6-7 inch circle and cut into 8 triangular pieces. Gently place them on the baking sheet about 2 inches apart and bake 18-20 minutes or until the tops are golden brown. Remove from oven and cool 10 minutes before drizzling the glaze over the tops. Serve warm or room temperature.
- Whisk together the powdered sugar and lemon juice until smooth and add to cooled scones.