Cranberry Breakfast or Tea Scones
Category:
Serve this lovely scone for breakfast or at tea time! You can substitute raspberries, blueberries or strawberries for the cranberries.
Easy
Preparation time
Cooking time
Ingredients
For 9 Serving(s)
Recipe
- 1/3 cup(s) soft butter or margarine
- 1/3 cup(s) sugar
- 1 egg, well-beaten
- 1¼ cup(s) previously frozen, chopped cranberries*
- grated rind of one lemon
- 2 tablespoon(s) fresh lemon juice
- 2/3 cup(s) milk
- 2 cup(s) flour
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) salt
Cranberry Breakfast or Tea Scones Directions
Cream butter and sugar. STIR in well-beaten egg, cranberries, lemon rind, lemon juice and milk.
Sift together flour and baking powder. Add salt. Fold into liquid mixture and stir only until dry ingredients are moistened.
Spoon into lightly buttered or paper-lined muffin tins. Bake in 400°F oven for 20 minutes.
Serve warm.
Yield: 9-10 scones
Recipe notes
*cut cranberries in half or smaller with scissors.