Cranberry and Lemon Glazed Scones
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 8 cookies
Complexity: easily
Quantity: 8 cookies
Bake traditional English scones for tea. These scones are quite quick and easy to make. To make the dough more flaky, don't knead it too much, but fold and flatten it a few times, adding cranberries. Once all the cranberries are mixed in, shape the dough into a thick disk and cut it into wedges, like a pie. Bake the triangular scones in the oven, and once they've cooled, glaze them with powdered sugar mixed with a little lemon juice. The sweet glaze will contrast nicely with the tart berries in the scones.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Scones
- 2 cups premium flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/4 teaspoon salt
- 1 tbsp finely grated lemon zest
- 0.5 cup cold butter, cut into small pieces
- 0.5 cup whipping cream
- 1/4 cup semi-skimmed milk + extra for greasing
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
Glaze
- 1 cup icing sugar, sifted
- 1.5 tbsp lemon juice
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Cooking the dish according to the recipe:
- Preheat oven to 190°C and line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the lemon zest. Using a pastry knife, fold in the butter until you have a coarse, lumpy mixture with visible chunks of butter.
- In a separate bowl, whisk together the cream, milk, egg, and vanilla. Pour into the flour mixture and stir until the dough comes together. Then turn it out onto a work surface and knead it with your hands. Flatten the dough and sprinkle the cranberries on top, then fold the dough over and flatten it again, sprinkle in the cranberries, and roll it up. Repeat this process several times to incorporate all the cranberries.
- Form the dough into a disk approximately 25 cm in diameter. Cut the disk into 8 wedges and place them on the prepared baking sheet, spacing them a few centimeters apart. Brush the buns with a little milk and bake for 20-25 minutes, until golden brown. Cool completely before glazing. Scones are best eaten the same day they are baked..
- For the glazeMix powdered sugar with lemon juice and drizzle the glaze over the buns with a whisk or fork. Let the glaze set for an hour before serving.
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
recipe / Bakery / Savory pies and buns / Desserts / Cookie / / English cuisine
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