Description
Delicious treat for you and your family on a Christmas morning…. well and any other day of the year of course! :)
Ingredients
Scale
For the dough
- 1/4 cup (120ml) milk
- 3.5 oz. (100g) sour cream
- 1 tsp. vanilla extract
- 2 cups (260g) all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup (100g) sugar
- 1/2 tsp. salt
- zest of 1 organic lemon
- zest of 1 organic orange
- 1/2 cup (110g) cold butter
- 5.3 oz. (150g) dried cranberries
For the glaze
- 1 cup (130g) confectioner’s sugar
- 1/4 tsp. vanilla extract
- 1–2 tbsp. lemon or orange juice
Instructions
- Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment and set aside. Mix the milk with sour cream and vanilla extract and set aside.
- Mix flour, baking powder, baking soda, sugar, salt, zest of lemon and orange in a large bowl. Add the cold butter in small pieces and toss until all is covered with the flour mix. Cut the butter into even smaller pieces by using a dough scraper until you get pea-sizes pieces of butter. Add the sour cream mix and stir with a spatula until almost combined. Add the cranberries and fold in.
- Transfer the (quite sticky) dough to a floured surface and form a disk with a thickness of about 1 inch (2,5cm). Cut into 8 triangles (like a pizza) and place on the prepared baking sheet. Bake for 18-20 minutes – the scones should have a nice golden crust. Let cool down completely on a wire rack.
- In a small bowl mix confectioner’s sugar with vanilla extract and 1 tablespoon of the lemon or orange juice. The glaze should not be too runny – add more lemon juice if it is too thick. Sprinkle over the scones and let dry (or at least try to let it dry before eating).
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8