It is a snowy day here in Massachusetts. After rushing around all morning getting kids dressed, organized and delivered to school, we were ready to slow down for a bit with a cup of tea and some traditional scones. This recipe has been adapted from Baking at Home with The Culinary Institute of America.
1/2 cup sugar
3 3/4 cups bread flour
2 T baking powder
2 tsp salt
2 T lemon zest
1 C dried cranberries
2 1/2 C sour cream
Combine the sugar, flour, baking powder and salt and mix for about one minute or until well blended.
Blend the lemon zest and cranberries into the flour mixture.
Add the sour cream and mix on a medium speed until it is just combined.
Remove this mixture from the bowl and turn it out onto plastic wrap. Shape it and then cover it again before rolling it out.
Once rolled out we let it rest for about half an hour before cutting out the scones.
They were then brushed with the egg wash and topped with a little bit of brown sugar before we cooked them for thirty minutes at 350 f.
This recipe makes a lot of scones. We only needed a few for our breakfast today, so while the scones were cooking we prepped the remainder to be frozen and used at a later date.
When these came out of the oven we let them cool for thirty minutes before slicing them in half and topping them with some freshly whipped cream and a drizzle of lavender syrup. The subtle flavor of the lemon zest really complimented the delicate lavender syrup. With the beautiful snow falling outside and this lovely little breakfast on our table we were almost able to forget about the piles of laundry and other chores waiting for us.