My friends and I try to go to high tea at the Drake hotel downtown about once a year. This year, in the interest of saving, we hosted our own high tea at one of our apartments. Everyone brought a component of tea (scones, cucumber sandwiches, tea “fixings like creamer, lemon, and sugar cubes, and the jelly for the scones), and we each brought a box of tea to share.I was in charge of the scones. I decided to make cranberry lemon scones for everyone.
Here’s how I made them.Ingredients (scones):
3 cups flour
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) cold butter
1 cup buttermilk
2 1/2 teaspoons lemon extract
1 cup dried cranberries Ingredients (scone topping):
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon milk Start by mixing together the flour, sugar, salt, baking soda, and baking powder. Next, I cut up the sticks of cold butter into smaller pieces. It’s easier to mix that way.
Put the dry ingredients and the butter into a mixer and mixed on low until the mixture looks crumbly. Add the buttermilk.Side note: I was excited to see this teeny carton of buttermilk at the store.
No more having to buy the big carton and then not using the rest.Only mix on low once you add the buttermilk because it will make the mixture doughy. Take the dough out of the mixer and gently fold in the cranberries.
I have a scone pan (bought at Homegoods for $7.99), so I filled each part of the pan up to the top, making sure to pack the dough as I went.
Brush the tops of the scones with milk. Stir the sugar and cinnamon together, and sprinkle on top.
Bake at 400 degrees for about 18 minutes, turning once in the oven.They will brown a bit at the edges, but will remain light and fluffy, which is why I liked this recipe so much. The scones will not be super dense.
Tastes wonderful with jam, lemon curd, or butter.