|150 g||cranberries (dried)|
|260 g||all-purpose flour|
|100 g||crème fraîche|
|1¼ tsp||vanilla extract (divided)|
|2 tbsp||baking powder|
|¼ tsp||baking soda|
|1||lemon (zest and juice)|
|110 g||butter (cold)|
|130 g||confectioner’s sugar|
|flour for work surface|
To go with the scones, serve black tea the way they do in England, with a spot of milk and some sugar.
Preheat oven to 200°C/400°F. In a small bowl, mix together the milk, crème fraîche, and part of the vanilla extract.
Add flour, baking powder, baking soda, sugar, salt as well as lemon and orange zest to a standing mixer. While mixer is running on low speed, add butter in small pieces until it is incorporated. Add milk and crème fraîche mixture and beat until combined.
Transfer dough to floured work surface, spread out two fingers thick, and cut into triangular slices. Place each scone on a lined baking sheet and bake in preheated oven at 200°C/400°F for approx. 18 – 20 min. or until they are golden brown.
Meanwhile, juice lemon and add part of the juice to a small bowl. To make the icing, add confectioner’s sugar and remaining vanilla extract. Mix to combine. Remove scones from oven and let cool. Drizzle icing over scones.