Years ago, Jordyn found the most scrumptious scone recipe, and adapted it into the best recipe for lemon cranberry scones! It's such a yummy combo, especially when topped with a lemon glaze. It's so good that we realized that we've never actually made plain scones since then!
So, I decided to go back to basics, and let the topping of these scones really shine!
I'm working with Bonne Maman for this post, and love their all-natural, homemade style. The gingham pattern on the lids is so sweet, and I love that their preserves often have chunks of fruit in them. They paired beautifully with these scones, and would make the perfect breakfast, brunch, or snack! I tried their apricot, cherry, and wild blueberry flavors! So good.
b a s i c s c o n e s
recipe adapted by Jordyn Siemens from Grandma Johnson's Scones
yields: 12 large scones
1 cup milk + 1 Tbsp vinegar
1 tsp baking soda
4 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup butter (cold)
1) Preheat oven to 350 F.
2) In a small bowl, mix together milk and vinegar, and let this mixture sit while you combine dry ingredients separately.
3) In a large bowl mix together the baking soda, flour, sugar, baking powder, cream of tartar and salt.
4) With a pastry blender cut in the chilled butter. If you do not have a pastry blender, cut it into pieces with a knife before you add it, and then blend it with a fork.
5) Add the egg to the milk mixture and whisk.
6) Now stir in the wet ingredients, careful not to over mix. I usually end up with a mixture that resembles large crumbs and is a bit floury - rather than dough.
7) Don't worry if it is a bit of a mess, dump it onto a lightly floured surface, and gently press it together until it sticks together. (think biscuits or pie dough - you are NOT kneading bread!)
8) Once it sticks together in a decent ball, cut it into 3 sections.
9) Gently flatten out each section into a circle, and cut into 4 triangles.
10) Transfer these triangles onto a baking sheet, and bake for 12-15 minutes at 350 degrees, or until golden brown on the bottom.
These scones are so fluffy and flaky and delicious. You should go make them!