Lemon-Cranberry Scones

Don't tell my boss, but I'm about to give you our top secret scone recipe! Okay, maybe "secret" is the wrong word. It's a recipe my boss got from her neighbor, who got it from a book. But it's still very good. Fun fact: We refer to the act of making these as "sconing."

Ingredients

1 egg
1/2 cup yogurt (plain or vanilla) or sour cream

2 cups flour
6 tbsp + 2 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

lemon zest
3/4 cup craisins

1 stick frozen unsalted butter

Directions

Preheat oven to 350 F.

In a small bowl, beat the egg and mix in yogurt until thoroughly combined. Set aside.

In a large bowl, mix together all the dry ingredients. Stir in the lemon zest and craisins.

Coarsely grate the frozen (yes, it MUST be frozen) butter and stir into the flour mixture until evenly combined. Stir in the egg/yogurt mixture until a sticky dough forms.

Put the sticky dough onto a lightly floured surface and quickly pat into a square about 1/2" thick. Cut the dough into triangles (I usually cut the large square into four smaller squares, and then cut each smaller square into four triangles) and place on baking sheet.

Bake for 8-12 minutes or until the scones are golden brown.

Variations

This recipe is great because you can change it up anyway you like. Leave out the lemon zest and craisins for a plain scone, or substitute orange zest for the lemon zest, or substitute raisins for the craisins. I even once made a savory scone by mixing in grated cheese and chopped red peppers. Yum!