Sunday, September 28, 2014

"My Pantry Project" Lemon Cranberry Scones with Lemon Glaze

I have never had a scone before so I am not quite sure what makes up a "good" scone.  All I know is that I found a five pound bag of self rising flour in my pantry (I wonder what it was that I had intended to make, anyway).



Since I am working on cooking my way through my pantry ("My Pantry Project"), I decided I should figure out how to use it; so, I did what anyone trying to figure out how use self rising flour would do. I Googled.

My search turned up a bunch of mostly non vegan cake recipes. This one for scones caught my eye because it was super simple (only three ingredients) and it used things I had on hand.



I adapted the recipe a bit, mostly with the addition of lemon zest and cranberries.  The result was quite good.  This is my sort of bakery treat. Not too sweet with a nice lemony flavor. I wonder why it took this long for me to try a scone!

Lemon Cranberry Scones with Lemon Glaze

For the scones:
2 cups self rising flour (plus more as needed)
2 tbsp sugar plus ! tsp plus more for sprinkling
1 can full fat coconut milk (reserve one tbsp)
3/4 cup dried cranberries
Zest of 1 lemon

For the glaze:
2 cups confectioners sugar
4 tbsp fresh lemon juice

Preheat oven to 425 degrees.

In a bowl mix the flour and sugar.  Add the lemon zest and dried cranberries.  Stir.  Add the coconut milk and mix (but do not overmix) until a batter forms.  Turn the batter out onto a well floured board. If the dough is sticky fold more flour in a tablespoon at a time. The dough should not stick but shoudl not be dry either.  Be careful not to overwork the dough.

Form the dough into a square about 1" thick.  Using a pizza cutter cut the dough into eight pieces much like you would a pizza. Do not separate the pieces.  Transfer to a parchment lined baking sheet  and brush the top with the remaining coconut milk.  Bake for 20-30 minutes or until the tops of the scones are nicely browned and an inserted toothpick comes out clean.

To prepare the glaze mix the confectioners sugar with lemon juice. The glaze should be thick but pourable. If you would like a thinner glaze add some water one teaspoon at a time until the desired consistency is reached.

Pour glaze over cooled scones.

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