This recipe is for my dear and lovely friend Kristin. She’s got a great foodie blog, and we have lots in common, including the fact that she has her very own Picky Princess to cook for, her husband Kevin! (just kidding Kevin, waaaay to manly to be a princess). Anyway, Kristin requested a lemon cranberry scone recipe so Picky P and I whipped this up today.
I will just say…for whatever reason, depending on what kind of fruit I seem to add, my scones turn out to be either perfect, or kind of flat and cookie like. These turned out to be flat-ish blobs. It actually kind of worked out great because then I cut them into small triangles, perfect snack size. They are also too delicious to not post, just because they’re not super pretty.
Lemon Cranberry Scones
2 1/2 cups spelt flour
1 cup oats
1 tbs baking powder
1/2 tsp baking soda
zest of one lemon
1/2 cup butter, cut into 1 inch cubes
juice of one lemon
1 cup buttermilk (you can use milk if you have to)
1/2 cup honey (plus more for drizzling)
1/2 cup fresh cranberries
Preheat oven to 425.
In a food processor, pulse to combine all dry ingredients.
Add zest and butter and pulse until resembles coarse meal.
Add lemon juice, buttermilk and honey, cranberries. Pulse until combined.
Dough will be VERY wet and sticky. Using a spatula, scoop batter onto WELL floured surface.
With floured hands, fold dough over 2 or 3 times, without over processing, until dough can be formed into two disks, approximately 6 inches in diameter.
Cut each disk into 6 pieces. Place scones on parchment lined baking sheets and drizzle with honey.
Bake for 12-15 minutes or until starting to turn golden on the outside. Do not overbake.
note: the reason these scones have such a delicate and perfect texture is because the dough is so soft. So don’t be panicked if it seems hard to handle.