Stir in the dried cranberries and lemon peel. 2. Pour in the buttermilk ... Adapted by The Seattle Times in 1993 from “A Little Northwest Cookbook” by Kathleen Stang.

If you want the edges of the baked scones to be crisp, then separate the wedges by about an inch so air can circulate around them. In a small bowl, make the glaze by whisking the sugar and lemon juice ...

Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze. Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl.

Chef Paul Krestler from The Log Cabin and The Delaney House teaches us how to set up a display and shows us how to make lemon cranberry scones with whipped butter, Preheat oven to 375 degrees.

Cafe Los Feliz: This place makes a cranberry scone, a lemon-cranberry bread, a cranberry-pear tart with a creamy almond custard and two sizes of cranberry cheesecake. They run out, so order a day ...

Special Request : Meyer Lemon and Cranberry Scones at Whisk photographed Thursday, Nov. 9, 2017. Photo by Laurie Skrivan, [email protected] Yield: 8 to 10 scones 2 ½ cups all-purpose ...

Cancel anytime. Q • I would love the recipe from Whisk for the cranberry and Meyer lemon scones; they are delicious. — Joseph Song, St. Louis A • For Kaylen Wissinger, owner and head baker ...

Step 1 Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Step 2 Combine the flour, maple sugar, baking powder, baking soda and salt in the bowl of a food processor; pulse ...