Lemon Cranberry Scones  

When measuring Bisquick for this recipe be careful not to pack it in measuring cup, this will keep scones from becoming too hard. The scone originated in Great Britain and generally served with afternoon tea. You can serve warm or cool.


2 1/2 cups Bisquick

1/4 cup sugar

1 teaspoon lemon zest

1/4 cup unsalted butter

1/2 cup fresh cranberries, halved

2 large eggs

1/4 cup fat free milk


1 cup powder sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla extract


Heat oven to 400? and line baking sheet with parchment paper.  Mix Bisquick, sugar and lemon peel in a large bowl. Cut butter  into small pieces and add in, breaking it into small crumbs with your fingers.  Stir in cranberries then add eggs and milk, stirring quickly until mixed.  Lightly flour a work surface and dump out dough. Sprinkle flour on top and knead gently to work flour in or until dough isn’t sticky.  Move dough to your baking sheet and flatten out into a dinner palte size circle. Flour butter knife and cut into 8 wedges. Separate wedges so they do not touch. Bake 15 minutes or until light brown. While cooling, mix glaze and drizzle over the wedges and let sit until hardens.

Recipe adapted from gazingin.com

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