Lemon Cranberry Scones Recipe

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Recipe Ingredients

2 tbsp sugar
2 tbsp fresh lemon juice, divided
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour (or 1 cup white,
1 cup whole wheat)
1 tbsp baking powde
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup dried sweet cranberries or cherries

Recipe Method

Position rack in top third of oven; Preheat oven to 375°.
Line baking sheet with parchment paper. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries.
Add buttermilk mixture, stirring just until moist. (dough will be sticky)
Place dough onto a floured surface and knead lightly four times with floured hands.
Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush lemon glaze over dough.
Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.