These scones are light and airy—almost a cross between a biscuit and a cake. They have a little more fat—butter and sour cream– and they’re just a touch sweeter than most recipes. So they don’t need butter and jam and they’re perfect for that lazy brunch or when company comes over. And best of all, the recipe is not difficult.
- 2/3 cup dried cranberries
- 1/3 cup cold butter cut into chunks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1 cup sour cream
- 1 large egg yolk
- 1 teaspoon lemon zest
- Vanilla glaze (recipe follows)
1. Preheat the oven to 400 degrees.
2. Cover the dried cranberries in very hot water. Let them soak for five minutes and then drain them thoroughly.
3. With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance.
4. Mix the sour cream, egg yolk, and zest together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture and the cranberries. Stir with a spatula until moistened. (Note: If the fruit was not completely drained, the dough may be too wet. If so, add more flour as needed.)
5. Dust the countertop with flour and turn the dough out. Pat the dough into a disk about 12 inches in diameter. Cut the disk into wedges and place them on an ungreased baking sheet with room around them to expand.
6. Bake for 12 minutes or until they are golden. Remove to a wire rack to cool. Drizzle with glaze. Serve while still warm.
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
Put the powdered sugar and extract into a small bowl. Add milk, a little at a time, and stir until the frosting is the desired consistency for drizzling.