The Pioneer Woman Tasty Kitchen
Profile Photo

Lemon & Cranberry Drop Scones

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sweet and sour. Lemons, Craisins and sugar. Love this combo.

Ingredients

  • 1-½ cup Flour
  • ½ cups Sugar
  • 2-½ teaspoons Baking Powder
  • Dash Of Salt
  • ¼ pounds Cold Butter
  • ½ cups Sour Cream
  • 1 whole Egg
  • 1  Lemon, Zested
  • ½ cups Craisins
  • FOR THE GLAZE:
  • 2-½ cups Powdered Sugar
  • ½  Lemon, Zest And Juice
  • 3 Tablespoons Milk
  • Dash Of Salt

Preparation

Preheat the oven to 350ºF. Sift the flour, sugar, baking powder and salt into a bowl. Cut the butter into smaller pieces and throw them into the flour mixture. Cut the butter pieces into the flour until the mixture resembles breadcrumbs.

Add the sour cream and egg to a separate bowl and beat until blended together. Add the sour cream mixture to the flour mixture. Grate the lemon zest into the flour mixture. Add the craisins and mix all the ingredients together until well blended.

Drop 1 tablespoon of the batter onto a parchment-lined baking tray, allowing about 2 inches between each tablespoon of batter since the batter will spread. Bake for 25 minutes or until a toothpick comes out clean. Let cool on a cooling rack.

While the scones are baking, prepare the glaze. Add the powdered sugar to a bowl. Grate lemon zest into the bowl and squeeze the lemon juice into the bowl. Add the milk and a dash of salt. Mix the glaze thoroughly and set aside until the scones are ready.

Once the scones have been removed from the oven and have cooled on a cooling rack, drizzle the glaze over the scones. Serve and enjoy.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Strawberry Mascarpone Scones
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
These strawberry mascarpone scones are so puffy, flavorful and amazing for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Homemade Checkerboard Cookies
Profile Photo by Stella Dias in Breads
Checkerboard cookies are not difficult to make—they’re actually pretty and easy....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 19 Level: Intermediate


Orange-Vanilla Jam
Profile Photo by Maria in Breads
An incredible jam. A simple spread on a slice of bread...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Whole Wheat Sweet Potato Biscuits
Profile Photo by Kristin H. in Breads
These biscuits are dense, yet pillowy soft, moist and fluffy. Made...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy