Recipe for Green Tea Citrus Cranberry Scones

Small pleasures are one of life’s great gifts. Holiday shopping, parties and extra work; there are so many things this time of year that can keep you from life’s simple pleasures. Take a few minutes to make this recipe and then steep up a nice cup of tea. Now just sit back let your worries fade and indulge in this simple pleasure.

Green Tea Citrus Cranberry Scones (photo by Janet Sanchez, all rights reserved)
Green Tea Citrus Cranberry Scones (photo by Janet Sanchez, all rights reserved)

Preheat oven to 400°F

2/3 cup milk (substitute buttermilk or cream)
1 tbsp quality green tea
1-2 cups powdered sugar
2 beaten eggs
Zest of one lemon
1 tbsp fresh lemon juice

Steep the green tea in milk heated to the proper temperature for 5 minutes then remove the tea. Take ½ cup of the green tea milk let it cool for a few minutes then combine it with the eggs, lemon juice and lemon zest. Take the remaining steeped milk and combine it with the powdered sugar to make your glaze.

3 cups flour
2/3 cup sugar
2 tbsp baking powder
1/4 cup cold butter
1/4 cup shorting
2/3 cup cranberries

Pulse cranberries in the food processor a few times to make them into smaller bits then set aside. Place flour, sugar and baking powder in the food processor and pulse a couple times to combine. Cut the butter and shorting into small pieces and place in the food processor. Pulse until the mixture is a mealy consistency and thoroughly combined.

Now pour in your wet ingredients and continue to pulse just until the mixture pulls together. Add the cranberries and pulse a few more times.

Remove the dough and place it on a floured counter. Press the dough out with your hands gently until it is about ¾ inch thick and resembles a rustic rectangle in shape. Cut into rectangular sections and then cut each rectangular section on the diagonal in half. Place on a greased baking sheet and bake for about 20 minutes or cooked through.

Once the scones have cooled a bit, spread the glaze over the top.

Recipe makes 12 good sized scones.

See more of Janet Sanchez’s articles here.

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