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Lemon Cranberry Scones
By Thrive Life · 12 servings
10m prep time
10m cook time
by Cindy Suelzle
Perfect as a mix-in-a-jar. Just add water. How easy is that?
Print recipe
Ingredients
- 2 1/2 c. White Flour (All Purpose Unbleached Flour)
- 1/2 c. white sugar
- 1 tbsp. THRIVE Classic Lemonade (Seasonal)
- 1/3 c. THRIVE Sour Cream Powder
- 1 tbsp. Double Acting Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 c. THRIVE Butter Powder
- 1 1/2 c. Water
- 1 c. THRIVE Cranberries
- Drizzle (optional)
- 2 tbsp. milk
- 3 tbsp. icing sugar
- 1 tsp. THRIVE Classic Lemonade (Seasonal) if you want to add that wonderful lemony zing
Directions
- preheat oven to 425 degrees
- Sift all dry ingredients together to mix well.
- add cranberries and mix to incorporate
- add water and stir until a solf, sticky dough forms
- turn out onto a lightly floured surface and gently knead to form a smooth dough. Try not to crush the berries, and do not over knead. Just until nice and 'together', lightly flouring the board as necessary, but not too much.
- Pat out with your hands (lightly floured to prevent sticking) to desired even thickness. About 9 inch circle.
- Either cut into 12 wedges or cut with round biscuit cutter. Should make about 12 round biscuits.
- Place on parchment lined baking sheet and bake for 12-15 minutes.
- you want them slightly browned, but watch that you don't over cook them or that will dry them out
- when fragrant and lightly browned, remove from over and allow to sit for a few minutes to cool
- Optional Drizzle
- if desired, drizzle lightly with icing sugar and milk mixture before serving or allowing to cool
- in small bowl, mix small amount of milk into Icing sugar with fork till completely smooth. Adding more till desired consistency, a small amount at a time.
- Lightly drizzle over top of warm scones.
- Serve warm with fresh butter