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Cranberry-Lemon Scones

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  • Makes: 8 servings
  • Prep: 30 mins
  • Freeze: 20 mins
  • Bake: 30 mins 375°F

Cranberry-Lemon Scones



  1. In a very large bowl combine flour, sugar, baking powder, salt and lemon peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Make a well in the center of the flour mixture.
  2. In a small bowl combine milk and sour cream. Add to flour mixture. Stir just until moistened (batter should be lumpy). Do not over mix.
  3. Turn dough out onto a lightly floured surface. Quickly knead dough about 6 to 8 strokes or until nearly smooth. Place dough on an ungreased or parchment-lined baking sheet. Using a lightly floured rolling pin or floured hands, roll or pat into a 10-inch circle, that is 3/4-inch thick. Cover and freeze for 20 minutes or until dough is firm enough to cut; cut into 8 to 12 wedges, but do not separate wedges.
  4. Bake in a 375 degree oven for 30 minutes or until lightly browned. Cool slightly; drizzle with powdered sugar icing and sprinkle with lemon peel.

Powdered Sugar Icing



  1. In a medium bowl combine powdered sugar and enough milk to make a drizzling consistency.

Nutrition Facts (Cranberry-Lemon Scones)

    Per serving:
  • 533 kcal cal.,
  • 26 g fat
  • (16 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 66 mg chol.,
  • 651 mg sodium,
  • 71 g carb.,
  • 2 g fiber,
  • 27 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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