Amazing Lemon Cranberry Scone Recipe! | Oh Yum with Anna Olson
Scones with Cranberry's and a Lemon glaze, oh yum! If you have ever been intimidated by these tasty treats then you are in the right place, because Anna Olson is here to walk you through all of the steps of this amazing recipe! Give it a shot using the recipe below and let us know how they turned out in the comments below!
Ingredients
Scones
2 cup all-purpose flour
¼ cup sugar
1 Tbsp baking powder
¼ tsp salt
1 Tbsp finely grated lemon zest
½ cup cool unsalted butter, cut into small pieces
½ cup whipping cream
¼ cup 2% milk, plus extra for brushing
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen cranberries
Glaze
1 cup icing sugar, sifted
1 ½ Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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Ingredients
Scones
2 cup all-purpose flour
¼ cup sugar
1 Tbsp baking powder
¼ tsp salt
1 Tbsp finely grated lemon zest
½ cup cool unsalted butter, cut into small pieces
½ cup whipping cream
¼ cup 2% milk, plus extra for brushing
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen cranberries
Glaze
1 cup icing sugar, sifted
1 ½ Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
Subscribe for more video recipes: http://goo.gl/MJV4af
Shop Anna Olson Cookbooks:
- http://lickst.at/shopannaolson
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
Channel optimization by TubeBuddy: http://lickst.at/kgoJA05
