Scones for breakfast please…
It’s a pretty popular request around here.
But they are so easy to make and quick to bake, that I might as well give in and make the family happy.
This recipe is my adapted version of a very basic scone recipe.
It is easy to change it up too…go ahead and use any other fruit if you wish…blueberries, cherries or even fresh fruit like peaches, which are so darn good right now, here in Ontario!
I like to bake these on a baking stone (mine is a pampered chef one and I love it!). However, I have also baked these on a baking sheet and they turned out great.
The best part about these scones?
They never fail me!
They are flaky, buttery, sweet goodness!
*makes 12 scones
2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
grated zest of 1 lemon
3 tbsp cold unsalted butter
3/4 cup dried cranberries, chopped
1 cup whipping cream
lemon icing (optional):
3 tbsp icing sugar
1 tbsp milk
1 tsp lemon juice
Preheat oven to 425F.
Line a medium size baking stone with parchment paper.
In a large bowl mix together flour, sugar, baking powder, salt and zest.
Cut in the butter until mixture is crumbly, then stir in the cranberries.
Add cream and mix with a fork until a dough starts to form, gather all up with a spatula and then hands, to form a ball, and knead just a few times.
Turn out onto baking stone, pat down to form a circle about 2 inches smaller than stone.
Cut dough into eight triangles, separate and spread out a bit.
Bake on lower rack for about 15 minutes or until golden.
(If you are using the icing make it now by stirring together icing sugar, milk and lemon juice in a small cup, then when scones are cooling, drizzle over top)
-serve plain or with butter
*an original recipe by Mary Grace