Scone Recipe (here)
We all have that one thing that not many people know about us. It’s not necessarily a secret, but it’s not something we share with just anyone. Today, I’m here to confess… Whenever I cook or bake, I pretend like I have one of those instructional cooking shows you see on the Food Network. I look at my kitchen wall like there’s a camera there, and go on to talk about how important it is to keep butter cold when you’re making scones or using parchment paper instead of aluminum foil during baking.
I’m not sure when I started doing this, but I’ve always loved to host my own cooking show. It makes cooking or baking way more fun; trust me on that!
On my most recent show, I made these Lemon Cranberry Scones with Lemon Vanilla Glaze. They were absolutely delicious and super easy! The tart lemon glaze on top was perfect to tone down the sweetness from the dried cranberries. I’d make these again in a heartbeat!
The recipe says to use parchment paper for baking and I used aluminum foil. Next time; I’m definitely going to use parchment. The foil browned the bottoms significantly more than the rest of the scone.
I highly recommend making these for your next tea party (or just a Saturday afternoon because they sound delicious, like I did). They aren’t too sweet, so those who like a more subtle dessert or snack will love them too. They’re easy, fantastic for fall, and delicious!