They were SCONES!! and they were good. We got some fresh cranberries and thought that scones would be a good way to go. And it was
These ones have the lemon glaze on them. Perfect sweetish tart to the tart.
These are extra super little fat kid scones with cream cheese frosting.
YOU WILL NEED:
SCONES
2 cups all-purpose flour
1 tsp baking powder
1/4 cup (half a stick) unsalted butter, chilled and diced
3/4 cup Fresh cranberries, rinsed and drained
1 large egg
1/4 - 1/3 cup milk
1/4 tsp salt
Optional: 1 tbs granulated sugar for sprinkling
EGG WASH
1 egg
1 tbs water
GLAZE
1/4 cup confectioner's sugar
1 1/2 tsp fresh lemon juice
DIRECTIONS:
1. Begin by combining the flour, baking powder and salt in your electric mixer bowl. Add the chilled, diced butter and mix until the mixture resembles small peas. Add in the egg and about a 1/4 cup of milk and mix until a soft, sticky dough forms (you may need more more milk, add in as much as you need). Gently fold in the fresh cranberries using a wooden spoon, being careful that the cranberries don't burst. Turn the dough out onto a floured surface and form it into a rectangle that measures about 4x11 inches. (There is no sugar in the actual scones, all the sweetness comes from the glaze on top and a sprinkling of sugar on top before they bake, so if you prefer a sweeter scone, just add some sugar into the dough!)
2. Line a large baking sheet with parchment paper and cut eight equal sized triangles out of your rectangle. (You could also just form the dough into a disk, and cut it into eight pieces like you would a pie.) Place the scones on your baking sheet, then refrigerate them for about 30 minutes.
3. Preheat your oven to 400 deg F and prepare your egg wash by whisking together the egg with some water. Brush the tops of the scones with the egg wash (sprinkle them with sugar if you prefer sweeter scones) and bake for 12 - 15 minutes, or until the scones are golden brown. Let cool, then drizzle with the glaze (to make the glaze, simply whisk together the confectioners' sugar and fresh lemon juice). Serve as soon as the glaze has set, with tea, of course! (Note: You can store these in an air tight container, although they are definitely best served fresh! You can also freeze them and bake them off as you need them so you always have fresh scones. If you decide to freeze them, do so without the glaze, and simply drizzle the glaze once you've baked them.)
2. Line a large baking sheet with parchment paper and cut eight equal sized triangles out of your rectangle. (You could also just form the dough into a disk, and cut it into eight pieces like you would a pie.) Place the scones on your baking sheet, then refrigerate them for about 30 minutes.
3. Preheat your oven to 400 deg F and prepare your egg wash by whisking together the egg with some water. Brush the tops of the scones with the egg wash (sprinkle them with sugar if you prefer sweeter scones) and bake for 12 - 15 minutes, or until the scones are golden brown. Let cool, then drizzle with the glaze (to make the glaze, simply whisk together the confectioners' sugar and fresh lemon juice). Serve as soon as the glaze has set, with tea, of course! (Note: You can store these in an air tight container, although they are definitely best served fresh! You can also freeze them and bake them off as you need them so you always have fresh scones. If you decide to freeze them, do so without the glaze, and simply drizzle the glaze once you've baked them.)
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