Elegant Cranberry Lemon Scones

Makes 12 large or 24 small scones

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

If you are using fresh or frozen cranberries, sweeten ½ cup of them first with 2 tablespoons of sugar or one tablespoon of honey mixed with 1 tablespoon of lemon juice. Let stand at least 5 minutes.

In a separate bowl, combine 1 tablespoon of grated lemon zest with 1 tablespoon of sugar. Set aside to dry.

Sift together

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

with 1/2 cup sugar. If you choose low calorie or alternative sweetener like stevia, please check their conversion recommendations.

Add 4 tablespoons of chilled unsalted butter chopped into small pieces (soy or vegan margarine works great also). Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.

Tip: Overworking the dough makes scones tough and heavy.

In a separate bowl, beat together

1 large egg, or 2 egg whites (Vegans may substitute soy milk)

2/3 cup buttermilk

2 tablespoons grated lemon peel or zest

Add sweetened fresh cranberries, or use 1/2 cup dried cranberries.

Add to flour mixture and stir just until blended.

If you are making large triangular scones, pat the dough into a circle on a floured board and cut into wedges. For dainty cut shapes, you can roll the dough out to 1/2 inch thickness and use your cookie cutter or selected shape.

If you are making these cranberry lemon scones into smaller servings, divide the dough in half, pat into two rounds, then cut into wedges.

Brush tops with 1 tablespoon milk or buttermilk. Dust very lightly with the dried sugared lemon zest that you set aside.

Place on the baking sheet, bake for 15 minutes until lightly golden. Cool on wire racks.

Serve warm.

Serve cranberry lemon scones with a lemon or cranberry green tea. These also work well with Mao Feng or a light Japanese sencha.

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