A Scone By Any Other Name...

"What's this?"
 -"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

Directions:
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.