These scones are tender and moist, unlike some recipes. The combination of the dried cranberries (I substituted these for dried currants in the original recipe.) and grated lemon peel make it interesting and the lemon glaze really adds zing.
Since I don't usually keep buttermilk around, I just added about 1 tablespoon of vinegar to the measuring cup, then added regular or soy milk to the amount I needed.
2 1/2 cups all-purpose flour Glaze:
1/4 cup granulated sugar 6 tablespoons powdered sugar
2 teaspoons baking powder 4 teaspoons lemon juice
1/2 teaspoon salt
1/2 cup cold butter, cut into chunks
3/4 cup buttermilk
1 large egg
1/2 cup dried cranberries
1 tablespoon grated lemon peel
1. Preheat oven to 350°. In a bowl or food processor, mix or whirl flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until mixture resembles coarse meal. If using a processor, scrape mixture into a bowl.
2. In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture along with dried cranberries and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).
3. Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4 inches thick. Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a baking sheet.
4. Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.
Yield: Makes 8 scones
Note: Nutritional analysis is per scone. Nutritional Information
CALORIES 360(33% from fat); FAT 13g (sat 7.5g); PROTEIN 6.3g; CHOLESTEROL 58mg; SODIUM 419mg; FIBER 1.8g; CARBOHYDRATE 56g
Sunset, APRIL 2006