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Shannons Lemon Scones Recipe

Ingredients

How to make it

  • Scones:

  • In a medium bowl, combine flours, sugar, Truvia, lecithin, baking powder, lemon zest and salt.
  • Cut in butter and shortening until mixture resembles fine crumbs.
  • Add lemon extract, lemon juice and cream, stirring just until mixed. Gently mix in cranberries.
  • Knead gently 6-8 times, just until it comes together.
  • Cover and chill 1 hour.
  • On a parchment lined baking sheet, pat dough into two circles about ½” thick.
  • Using a sharp knife, score each circle into 6 wedges, being careful not to cut all the way through.
  • Freeze 1 hour if baking the same day. For later baking, place the tray in the freezer until solid, then wrap scone discs and store in a zip-top bag.
  • Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper.
  • Bake for 20-25 minutes or until edges are lightly browned.

  • Lemon Glaze:

  • In a small bowl, mix powdered sugar and lemon extract.
  • Add just enough lemon juice until you reach a thick “icing/glaze” consistency.

People Who Like This Dish 5
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 307.5
    Total Fat: 13.7 g
    Cholesterol: 14.4 mg
    Sodium: 32.0 mg
    Total Carbs: 44.6 g
    Dietary Fiber: 1.2 g
    Protein: 3.4 g
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