Cranberry
Vanilla Scones
These
scones are light and airy—almost a cross between a biscuit and
a cake. They have a little more fat—butter and sour cream-- and
they’re just a touch sweeter than most recipes. So they don’t
need butter and jam and they’re perfect for that lazy brunch or
when company comes over. And best of all, the recipe is not difficult.
Ingredients
2/3 cup dried
cranberries
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2 cups all-purpose
flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1/3 cup cold butter
cut into chunks
1 cup sour cream
1 large egg yolk
1 teaspoon lemon zest
Vanilla glaze (recipe
follows)
Directions
Preheat the oven
to 400 degrees.
1. Cover the dried
cranberries in very hot water. Let them soak for five minutes and then
drain them thoroughly.
2. With a pastry knife, cut the butter into the dry ingredients until
it is granular in appearance.
3. Mix the sour cream, egg yolk, and zest together in a small bowl.
Make a depression in the dry ingredients and add the liquid mixture
and the cranberries. Stir with a spatula until moistened. (Note: If
the fruit was not completely drained, the dough may be too wet. If so,
add more flour as needed.)
4. Dust the countertop with flour and turn the dough out. Pat the dough
into a disk about 12 inches in diameter. Cut the disk into wedges and
place them on an ungreased baking sheet with room around them to expand.
5. Bake for 12 minutes or until they are golden. Remove to a wire rack
to cool. Drizzle with glaze. Serve while still warm.
Vanilla
Glaze
1 1/4 cups powdered
sugar
1 teaspoon vanilla extract
Milk
Put the powdered
sugar and extract into a small bowl. Add milk, a little at a time, and
stir until the frosting is the desired consistency for drizzling.
Printable
Version
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