House Kitchen & Bar's Lemon Cranberry Scones

[Easy Recipe Finder]

From the House Kitchen & Bar, Capitol Mall,
Sacramento, CA

Prep time: 20 minutes
Cook time: 15 minutes

Makes 8 scones


Ingredients:

3 1/4 cups flour
5 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1¼ cup cream
2 tablespoons lemon zest
1 cup dried cranberries
Egg wash (1 egg yolk mixed with a little water)
Granulated sugar

Lemon glaze:

1/2 cup lemon juice
2 to 4 cups powdered sugar

INSTRUCTIONS

In a bowl, combine flour, sugar baking powder, salt and
butter until crumbly. Add the cream and lemon zest next
until it comes together. On a floured surface, knead in the
dried cranberries until the dough is smooth and dry.

Roll dough into a circle and cut into 8 equal triangles.
Brush with an egg wash and sprinkle sugar on top. Bake at
350 degrees for about 12 to 15 minutes or until golden
brown.

For the glaze: Add lemon juice to powdered sugar, adding
more powdered sugar as necessary, until you reach the
desired consistency.

Spread atop warm scones.

Per scone: 640 cal.; 7 g pro.; 85 g carb.; 30 g fat (19
sat., 9 monounsat., 2 polyunsat.); 87 mg chol.; 208 mg sod.;
3 g fiber; 41 g sugar; 43 percent calories from fat.


Source: Sacramento Bee newspaper, Mar 30, 2011