For all those who have been reading my blog, you may have noticed my, I don’t want to say unhealthy, obsession with Starbucks.
Well I went there the other day (wow. Surprise, surprise) and I got a lemon cranberry scone. I’ve got to say, I think I may have found one of my favorite combinations of ingredients.
So with this new taste in my mouth, I decided to try and recreate it. And I don’t think I’ll be returning to Starbucks.
Haha, what a lie, I mean I won’t be returning to Starbucks for these scones. What when I can make them myself. Although, really, I can make coffee myself too, but it’s just the CONVENIENCE.
Hm. Well the point is, these scones disappeared very quickly, and I will definitely be making these again!
Also, I just bought a microplane, and wanted to test it out. Verdict: Anyone who doesn’t already have one, please. Go out and buy one. One of my best purchases this year!
-1 teaspoon vinegar
-1 1/2 teaspoons grated lemon peel
-1 tablespoon lemon juice
-1/3 cup frozen cranberries
-1 1/2 cups icing sugar, sifted
-2 tablespoons fresh lemon juice
1. Preheat the oven to 350˚F
2. In a small bowl, combine milk and vinegar and let stand for at least 5 minutes to “sour”
3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture looks like oatmeal (or fine crumbs)
4. Add the “sour” milk, lemon peel and lemon juice and stir until fully incorporated. Fold in the cranberries.
5. On a floured surface, knead dough around 6 times and shape into a ball
6. Press into a lightly sprayed pie pan, and cut into wedges
7. Bake for around 20 minutes, or until edges are lightly brown. Transfer to wire racks to cool
8. For the glaze, combine icing sugar and lemon juice until smooth. Spread over cooled scones