-"A Scone."
"A what?"
-"It's a Scone. A delicious dry pastry, perfect for coffee."
"No. It can't be a Scone."
-"Why not?"
"Scone is such an ugly word. This tastes more like a... a... A SCRUDELCUP!"
-"I don't want to eat a scrudelcup. That sounds gross."
"How can it be gross? It's the best of the best. SCRUmptious & DELicious!"
-"What's the CUP for?"
"Your coffee."
Lemon Almond Scones with Cranberries
Ingredients:
2 cups all purpose flour
- 7 teaspoons white sugar
- 3 teaspoons raw sugar (optional)
- 1 tablespoon grated Lemon peel
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold butter
- 1 cup dried cranberries
- 1 cup sliced almonds
- 1/4 cup Lemon juice
- 1/4 cup half-and-half cream
- 1/4 cup honey
- 1 egg
GLAZE (optional):- 1/2 cup confectioners' sugar
- 1/4 cup honey
- 1 tablespoon orange juice
In a large bowl, combine the flour, 7 teaspoons sugar, lemon peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, lemon juice, cream, honey, almonds and egg. Add to flour mixture and stir until a soft dough forms.
On a floured surface, gently knead 6-8 times (for less dense, more fluffy scones, do not need). Pat dough into an 8-in. circle. Cut into 8 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with raw sugar.
Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
Combine glaze ingredients if desired; drizzle over scones. Serve warm. Yield: 8 scones.
