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!

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

Ingredients

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 egg

Directions:

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!

-Kels