Lemon Cranberry Scones

READY IN: 34minsYIELD: 14 scones

INGREDIENTS

  • 1lemon (zest and juice)
  • 1 1⁄3 cupskefir or 1 1/3cupssour cream
  • 12 3⁄4 ouncesall-purpose flour
  • 1tablespoonsugar
  • 1tablespoonbaking powder
  • 1 1⁄2 teaspoonssalt
  • 1⁄2 teaspoonbaking soda
  • 1⁄2 cupbutter, cold
  • 1⁄2 cupfresh cranberries
  • 1egg yolk
  • 1tablespoonwater

    • NUTRITION INFO

    Serving Size: 1 (654) g

    Servings Per Recipe:1

    Calories: 163.2

    Calories from Fat 64 g 39 %

    Total Fat 7.1 g 10 %

    Saturated Fat 4.3 g 21 %

    Cholesterol 29.3 mg 9 %

    Sodium 431 mg 17 %

    Total Carbohydrate21.9 g 7 %

    Dietary Fiber 1 g 3 %

    Sugars 1.2 g 4 %

    Protein 3 g 5 %

    DIRECTIONS

  • 1. Preheat oven to 450 F (230 C) and place a cheese grater in the freezer.
  • 2. Combine kefir and lemon juice. Adjust volume of kefir to bring the total combined liquid to 1 1/3 cup.
  • 3. Combine dry ingredients in a large mixing bowl.
  • 4. Grate cold butter into dry ingredients and stir to combine.
  • 5. Add cranberries to dry ingredients.
  • 6. Add kefir to dry ingredients and stir to combine.
  • 7. Knead gently four times and roll out to 1 to 1 1/2 inches thick.
  • 8. Cut into squares, rounds or the polygon of your choice.
  • 9. Prepare egg wash with egg yolk and water, and brush scones. Sprinkle some coarse granulated sugar over the scones if you like.
  • 10. Bake in preheated oven for 12-14 minutes.

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