Eggless Lemon Cranberry Scones
Easy Eggless Lemon Cranberry Scones recipe. A great dessert or nut free snack idea to satisfy your sweet tooth.
Ingredients
Scones
- ½ cup milk
- 1 teaspoon white vinegar
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold salted butter
- 1 ½ teaspoon grated lemon peel
- 1 tablespoon lemon juice
- ⅓ cup fresh cranberries
Glaze
- 1 ½ cups powdered sugar, sifted
- 2 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350˚F
- In a small bowl, combine milk and vinegar and let stand for at least 5 minutes to “sour”
- 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).
- Add the “sour” milk, lemon peel and lemon juice and stir until fully incorporated. Fold in the cranberries.
- On a floured surface, knead dough around 6 times and shape into a ball.
- Press into a lightly sprayed pie pan, and cut into wedges.
- Bake for around 20 minutes, or until edges are lightly brown. Transfer to wire racks to cool completely.
- For the glaze, combine icing sugar and lemon juice until smooth. Spread over cooled scones
