I love scones, but I don’t like them as dry as they often are in the stores. So these are some tender, flaky, moist scones that still keep shape!
Now that it’s June and the bugs are out in full force, I want to share what I discovered last summer. Fortunately, Vanilla is not only great flavoring for baked goods, it keeps the bugs away! Here’s one bug you don’t want to shoo away: “June Bug” played by tenor saxophonist Lester Young. So take a listen, eat a scone, and enjoy the summery weather!
- 1 lemon, fresh squeezed juice
- 2 lemons, grated peel
- 1 egg
- 1 tablespoon heavy whipping cream
- 1 tablespoon sour cream
- 1¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 cups dried cranberries
- 4 tablespoons butter, cold
- Preheat oven to 375 degrees.
- In a small bowl, combine lemon peel and lemon juice. Set aside.
- In a separate small bowl, stir together egg, half-and-half, and sour cream. Set aside.
- Combine in a large mixing bowl, flour, baking powder, salt, granulated sugar, and cranberries.
- Cut cold butter into flour mixture until crumbly.
- Add lemon peel mixture and egg mixture to flour mixture. Stir gently with a fork.
- Using your hand, press dough into a ball by scooping the ingredients on the bottom of the bowl up onto the dough until it is all combined.
- Line baking sheet with parchment paper. Set scones so they do not touch each other on parchment paper.
- Dump dough onto parchment paper lined baking sheet. Shape dough into a 6-inch circle that is one inch thick .
- Cut into 8 wedges. Leave the wedges next to each other in the circle.
- Bake for 18-21 minutes or until inserted knife comes out clean.