Breakfast for 18

Lemon Cranberry Scones

Name: Lemon Cranberry Scones
Total time: 25 min
Yield: 18 servings
Cuisine: American
Ingredients: 2/3 cup sour cream; 1/2 tsp baking soda; 4 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1 tsp salt; 1 cup butter; 1 large lemon; 1 large egg; 1 cup dried sweetened cranberries

These tender lemon cranberry scones mix with sour cream, shape into wedges, and bake briefly until lightly golden.

$0.33per serving $

25 minstart to table

18servings

American Vegetarian Budget Breakfasts Thanksgiving on a budget Fall Summer

Ingredients

2/3 cup sour cream
1/2 tsp baking soda
4 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1 cup butter
1 large lemon
1 large egg
1 cup dried sweetened cranberries

Steps

Heat the oven to 425 F and line a large baking sheet.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Cut in the butter, then stir in the cranberries and lemon zest.
Whisk the egg and sour cream together, add them to the flour mixture, and stir until dough forms.
Pat the dough into two 1-inch-thick rounds, cut each into nine wedges, and place them on the baking sheet.
Bake for 12 to 15 minutes, then cool for 2 minutes before serving.