|Cherry Lemon Scones with Lemon Glaze|
Cherry Lemon Scones
For the Scones:
- 1 1/2 C. flour
- 3 T. sugar
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 6 T. frozen butter, cut into small cubes
- 1/2 C. milk
- 1 T. lemon juice
- 1/2 C. of dried cherries
- 1 tsp. lemon zest, grated
- 1/2 C. of powder sugar, sifted
- 1 T + lemon juice
Preheat oven to 425 F.
Combine milk and lemon juice and leave it to curdle. Combine and mix together flour, sugar, baking soda, baking powder, and salt. Add butter and work the butter into the flour mixture until it resembles coarse cornmeal.
Add the dried fruits, lemon zest, and the curdled milk. Combine to mix
Place the dough onto a floured surface and shape the dough into a log. Cut into 6 to 8 triangles. Bake for 10- 15 min, let them cool on the pan for 5 minutes before transferring to the cooling rack. Drizzle the scones with the glaze once they're completely cooled.
For the glaze: Combine the sifted powder sugar and 1 T of lemon juice. You may need to add more to get the right consistency but make sure to do it one drop at a time since the consistency can drastically change from perfect to runny by just a few drops. You want the consistency to be like Elmer's glue; smooth enough to drizzle, but not too runny.
Enjoy and Happy Baking!