Delicious and easy to make scones. Moist, airy and with a burst of lemony citrus these are perfect with your favorite cup of coffee, tea or even a large glass of creamy milk. If you want to go one step further serve these with a little honey butter! Scones are best on the day you bake them, but considering how amazing these are I doubt you'll even have leftovers the next day. If you do, however, have any left wrap them in foil and heat in the oven at 350 degrees until heated through.
Recipe Adapted from Fannetastic Food
Cranberry Lemon Scones
1 1/2 cups whole wheat flour***
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 of a lemon zested
6 tablespoons cold butter, cut into 1/2 inch slices
1/2 cup dried cranberries
1/2 cup plus 1 tablespoon plain Greek yogurt
1 tablespoon fresh lemon juice
Preheat oven to 425 degrees
Combine the flour, sugar, baking powder, baking soda, salt, and lemon zest in a mixing bowl. Using a pastry cutter, incorporate the butter into the flour mixture. Stir in the yogurt, cranberries and lemon juice just until combined. Be careful not to over mix your batter. Gently form a ball with the dough and pat down to about 1/2 inches thick on a lightly greased baking sheet. If using a pizza stone, you do not need to grease your stone. Cut into 8 wedges and sprinkle with cinnamon sugar. Bake 15-20 minutes or until tops are lightly browned.
***To those grinding their own wheat, a Soft white wheat ground on the pastry setting is best. If not available a Hard white wheat or even regular all-purpose flour can be used.