Lemon Cranberry Scones!

Did you see Julie Van Rosendaal and I did a live instagram! What!!! She’s only my idol, no big deal! Just kidding SUPER BIG DEAL! How exciting!!! Anyways Julie made biscuits and I made these lemon cranberry scones!

---

Lemony and delicious!

Lemon Cranberry Scones

Yield: 6 scones

Preheat your oven to 350*F

• 1/2 teaspoon Salt

• 1 1/2 cups Flour

• 1/4 cup Sugar

• 1/4 teaspoon Baking Soda

• 1 1/4 teaspoon Baking Powder

• 1/2 cup Butter, cold, cubed

• 1/2 cup Buttermilk

• 1 Egg

• 1/2 teaspoon lemon extract (or the zest of 1 lemon)

• 1/4 cup Dried Cranberries

Glaze:

• 1 Tablespoon Lemon Juice

• Enough Icing Sugar to thicken to a drizzling consistency ~1/4-1/2 cup

1. In a large bowl stir together your dry ingredients - salt, flour, sugar, baking soda, baking powder.

2. Using your fingers pinch and rub in the butter until the mixture looks sandy but still has some pea sized chunks of butter.

3. Now pour in your liquid ingredients - buttermilk, egg, lemon extract, and you can also add in the cranberries at this time too. Stir just until combined.

4. On a floured surface shape your dough into a rough circle about 1” thick, then using a knife cut the circle like a pie, into 6 pieces.

5. Place onto a lined baking tray and brush the tops with a little buttermilk and sprinkle with sugar.

6. Bake for about 15-20 minutes or until lightly browned.

7. While baking, mix together your glaze, lemon juice and icing sugar, just add enough icing sugar until you get a thin paste.

8. Once your scones come out of the oven, drizzle the glaze on them while hot.

9. Now eat! Yay!!

Jalapeno Popper Scones...They're popping with FLAVOUR!

I never ate a jalapeño popper until about a year ago…I know what a missed opportunity! A jalapeño filled with cream cheese and then deep fried, yes please! These scones are a flaky bun filled with all that delicious jalapeño popper flavour!

Jalapeno Popper Scones

---

Jalapeno Popper Scones

Yield: 6 scones

Preheat that oven to 350*F

• 1.5 cups Flour

• 1 Tablespoon Sugar

• 1/2 teaspoon Salt

• 1/4 teaspoon Baking Soda

• 1 1/4 teaspoon Baking Powder

• pinch of Pepper

• 1/2 cup cold butter, cut into cubes

• 1-2 Tablespoons chopped pickled jalapeños (or fresh) - these are spicy, so be careful if you don’t like the heat

• 1/2 cup grated Cheddar Cheese

• 2 ounces cream cheese, cut into little cubes (you can dust these with a touch of flour if they stick together)

• 2 Tablespoons chopped Ham or Bacon

• 1/2 cup Buttermilk (or 1/2 cup regular milk plus 1/2 teaspoon vinegar)

• 1 egg

1. In a large bowl combine all your dry ingredients, flour, sugar, salt, baking powder, baking soda and pepper. Toss to combine.

2. Dump all the cold butter into your flour mix and blend it into your flour by pinching and rubbing the butter. You want there to be some larger chunks of butter, and the rest of the flour mixture to look a bit like sand.

3. Add all your flavourings in, your cream cheese, jalapeños, ham, and MOST of the cheddar cheese, you want to save a small handful of cheese for sprinkling on top of your scones. Toss these to combine with the flour mix.

4. Pour your buttermilk and egg into the flour mix and stir to combine. You don’t want to mix this dough too much, it’s perfect when your liquid is mixed in, but there are still a few floury looking bits.

5. Dump the dough out onto a floured surface and press into a circle shape about 1” thick. Then using a knife cut it into 6 triangles, like you are cutting a pie.

6. Place the scones onto a parchment lined baking tray then brush the tops with buttermilk and sprinkle them with your remaining cheese.

7. Bake in a 350*F oven for about 20-25 minutes, or until golden brown and delicious!

8. Eat while warm or dunk into something yummy like chili!

Buttery scones baked with that jalapeño popper flavour!