scones3One of my favorite ways to start a Saturday morning is with fresh, fluffy and straight from the oven scones and a cup of coffee. Though if, like me, you are not an early bird they can be a perfect snack for your afternoon coffee as well. For this recipe I’m using fresh cranberries but when they are not in season you can replace them with blueberries or cherries or whatever your fantasy dictates. And believe me once you make them you will want to have them for breakfast every weekend.

Serving: 8
Preparation: 20 minutes
Cooking : 25-30 minutes
Calories for 1 serving: 260 without the lemon glaze

2 cups of all purpose flour (plus a little extra for surface)
¼ cup of sugar
1 tablespoon of baking powder
¼ teaspoon of salt
¼ teaspoon of zested lemon skin
½ cup/ 4oz/115 g of unsalted butter (1 stick), sliced into cubes, cold
1 large egg
½ cup of whole milk (3.2%)
1 teaspoon of vanilla extract
1 cup of cranberries

Optional lemon glaze:
1 cup of icing sugar
3 tablespoons of lemon juice

Preheat the oven to 375F/190C.

kolaz ingredients
Combine the dry ingredients in one bowl, add flour, sugar, baking powder, salt and lemon zest and mix it with your hands with butter. Work the butter into the flour but don’t smash it, just like you would make pie dough. Make sure that the butter is cold. You will see little pieces of butter like a crumble. Then add the wet ingredients. Transfer the milk into a little bowl and crack the egg and whisk it, add the vanilla extract and pour the whole mixture into the flour mix. Mix everything together until all ingredients are incorporated.

kolaz with dough
Transfer the dough on the working surface, sprinkle some flour so that the dough won’t stick and work it out. The dough should be a little sticky. Make a ball and flatten it and put the cranberries on the top. Poke them into the dough and start folding the dough like a book until all the cranberries are spread throughout the whole dough. Make a ball again and flatten it to about 1 inch high.

kolaz cutting dough
Cut the dough into 8 slices as if you were cutting pizza and transfer the scones into a baking sheet.

scones before
Bake the scones for 25 to 30 minutes until they get some brown color. It all depends on your oven so I would recommend checking them out after they bake for 20 minutes. After they are done, take them out and let them cool down before you drizzle some lemon glaze. I can never resist eating one that is still warm, straight from the oven, even if they’re too hot to touch.

Glaze: Put the icing sugar into a bowl and add the lemon juice. If the glaze is to thick add more juice and if too runny add more sugar. Whisk it until it reaches consistency that will allow you drizzle over the scones. Use the whisk to drizzle.scones

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