Thursday, 5 July 2012

Luscious Lemon Chip & Sweet Cranberry Scones

Now that the kids are home for summer vacation and our mornings are not so rushed, it is nice to make them a special treat for breakfast.
 I call it "LOVE FROM THE OVEN".
One of our favourites are SCONES...made with buttermilk & so soft & tender.
Today I am sharing a  NEW recipe..... made with a new-to-me-product...lemon baking chips.... the results....these  wonderful & amazing lemon chip & sweet cranberry scones.
To be honest, I had never heard of LEMON CHIPS until I was browsing the aisles of the Bulk Barn last week  and found them among the chocolate chips.
I didn't know what I was going to do with them, but they looked & smelled SO good...I decided that they had to come home with me!
 Once I got home, I thought about all the lemon combinations we like....
Raspberry & lemon.
Blueberry & lemon.
Cranberry & lemon.
All gorgeous flavour combinations, but I decided to go with Cranberry & Lemon because that is what we had in the freezer at the moment.
I used my Mother's buttermilk biscuit recipe, which is easily adapted into a scone recipe by adding sugar and fruit.
There is NOTHING easier to make than a baking powder biscuit.
If you invest time into learning how to make biscuits, it will serve you a lifetime of a great side to add to a meal.
 For this recipe, you will need:
 2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2-3 tablespoons sugar
1/2 cup cold butter
1 1/4 cups buttermilk
3/4 cup lemon chips
1 scant cup frozen cranberries {I like lots of berries. Use less if you don't!}
Sanding sugar {course sugar} {optional}

Directions: In mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Stir. Cut butter into cubes and add into flour mixture. Use pastry cutter or 2 forks to cut butter into flour mixture until it resembles course crumbs. Add lemon chips and cranberries and buttermilk. Stir with large spoon until soft dough forms.{If dough seems dry, add a little more buttermilk}. Turn onto floured surface {and flour your hands too!}and knead gently 7-8 times.


 Form dough into circle about the size of a dinner plate. Sprinkle with sanding sugar.
Cut into 8 wedges.
Place on cookie sheet or pizza pan.
Bake at 425 degrees for 12-14 minutes.
{Make sure you add scones to a HOT oven as this helps to activate the baking powder}
 Remove from oven when tops are slightly golden.
 Serve as a special breakfast treat, share with neighbours or enjoy with tea!
The lemon chips with the cranberries are perfectly divine tasting!
This biscuit recipe is so versatile.
If you leave out the sugar and fruit, it can be just a plain biscuit...perfect for strawberry shortcake.
Add a cup of shredded cheese and a teaspoon of garlic powder to the recipe and you have lovely cheesy biscuits to go with a soup or chowder.
Add a cup of shredded cheese and diced ham and you have a great brunch or lunch biscuit.

Have you tried LEMON CHIPS?
What did you make with them?




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