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Cranberry Lemon Zest  Scones

From Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

These are simple to make and quite versatile.  Any dried fruit can be substituted for the cranberries to create a different flavor.  Alternative milks such as soy or rice with a squeeze of lemon added can be used instead of buttermilk.


2 cups whole wheat pastry flour
cup unrefined cane sugar or brown sugar
2 teaspoons non-aluminum
baking powder
teaspoon baking soda
teaspoon sea salt
6 tablespoons chilled butter
cup dried cranberries

1 tablespoon lemon zest
cup buttermilk
teaspoon lemon extract

Preheat oven to 350 degrees F.  Mix flour, unrefined cane sugar, baking powder, soda and salt together in a large bowl or food processor.  Cut in the butter with a fork or add in bits while pulsing the food processor until the mixture is crumbly or pebbly. Transfer to a large mixing bowl if food processor was used.

 Add cranberries and zest and stir.  Pour in the buttermilk and extract and stir until the mixture holds together.  Then gather the dough onto a floured surface and knead it a few times.  Pat out into an 8-inch circle and cut into 8 wedges.  Place on a greased baking sheet and bake for 25 minutes.  Cool on a rack.
 
Preparation time: 45 minutes
Makes 8 scones

 

16 Comments:

Sarah Kingston
Couldn't you just mix in the buttermilk in the food processor? I tend to not use the cuisinart too often, just because if I have to turn the stuff out into another bowl, I get grouchy about more dishes to wash. We do love scones, though. Afternoon tea on Sundays, with scones, homemade jam, and some whipped cream... that's about the best thing ever. I like blueberry-lemon scones with ginger preserves on top. I have made them with spelt flour, and the texture was a little heavy, not as nice as the whole wheat pastry flour.
December 3, 2010, 11:09 am

Heather Weinert
Do you use the dough blades or the regular blades in the Cuisinart?
December 3, 2010, 12:09 pm

Cynthia Lair
regular blades
December 3, 2010, 4:51 pm

Tomena Reed
Hilarious! I always read Goodnight Moon to my kids. I guess I know what I'm making for breakfast. I wanted to eat one so bad!
December 3, 2010, 6:56 pm

Karen Vaneyk
I just discovered your quinoa clip on youtube. Funnnny! I look forward to more discoveries on your website! Karen in Singapore
December 4, 2010, 6:30 pm

Ina Gawne
Hi Cynthia! I have recently just discovered this website and blog. Love it! I am in the process of making the brownies recipe, converted to gluten free, hope it works. I have also got a post ready to go show casing your lovely fish tacos with a link back to your site, which I would like to post this week. If the brownies turn out, I would love to post that too, with a link back to this site, if that is ok? Thanks for the laughs and great recipes! Ina
December 8, 2010, 3:06 pm

Lori Flanagan
It seems that my addiction to your site is spreading to my families behavior. I couldn't sleep so I got up to make these scones. As I'm covered in sticky dough my husband wanders into the kitchen. Lets me know he has to go in early for a meeting he forgot until just now and wanders back out! LOL!
December 16, 2010, 4:46 am

Anne Welsbacher
OK, so how many cooking shows does anyone know that work Our Town into their recipes? I likely will never make scones but I sure do enjoy these episodes!
January 3, 2011, 5:08 pm

Cynthia Lair
Anne, Of course! Our Town. Only you would pull that out. Love it. Thank you. Also the childrens book Goodbye Moon.. One of the videos has a reference to South Pacific too but I can't remember which one...
January 3, 2011, 5:27 pm

Angel Funk
Cynthia, I LOVE YOU (and your cookbook) so much. I made these scones last week and ate them all immediately (with my family) using dried currants instead of cranberries. Fabulous! I just made them again, with chopped up baking chocolate (about half a bar) and they are so, so good. Not too sweet, the WW pastry flour is great. I used Earth Balance instead of butter (no dairy here) and have also used coconut oil and both worked great.
January 18, 2011, 2:57 pm

Brooke Kingston
These scones are baking nirvana. So easy, so fast, so delicious! My preschooler inhales these, and I gilded the lily by adding some Yummy Yam Frosting for him. Like Angel, I adore them because they're not too sweet. The ww pastry flour gives these the best crumb EVER. Thank you thank you thank you!
April 14, 2011, 10:49 am

Patricia Madson
Love this recipe and using the blender. Brilliant! I do a scone variation adding two large shredded wheat biscuits and a half cup of candied ginger.
May 31, 2011, 3:16 pm

Pamela Gartner
Help! I don't like or have dried cranberries, but I do have lots of fresh (frozen) cranberries.....Will this work? I suspect I'll have to sweeten it a tad more but that's ok. I just need to know if everything else would be the same. I'm dying to try them so please reply :)
December 14, 2011, 4:46 pm

Cynthia Lair
Pamela, I have not made these with frozen cranberries before. Why don't you try sweetening the cranberries by themselves in a bowl until they don't taste sour to you. Then fold them into the batter. That way you won't disturb the wet to-dry ratio too much. Good luck. Let us know how they turn out. p.s. currants are a very nice substitute for dried cranberries
December 14, 2011, 6:08 pm

Wendy Hallock
I made these this morning and didnot have any dried fruit in the house. I subbed canned organic pumpkin pie filling. 1/2 C filling and decreased buttermilk to 2/3 C. They were wonderfull!
February 22, 2013, 8:59 pm

judy testa
Just finished watching your video.At first I thought having your significant other interrupt while you were shooting was a mistake. Then when your dad entered it just got funnier and I couldn't concentrate on your scone directions. I have to re-run it so that I can try these. Have fun where ever you and your family are going!!!!!
April 7, 2014, 2:39 am

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