sage and cranberry scones with lemon glaze
2 cups unbleached all purpose flour
1/3 cup organic natural cane sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
zest of 1 lemon, minced
3 sage leaves, rubbed and minced
3/4 cup dried cranberries
1/2 cup plain yogurt
1 tsp pure vanilla extract
combine ingredients for glaze. set aside.
1 large egg
juice of 1 lemon
2 tbl cane sugar
4 tbl half and half or cream
1 sage leaf
preheat oven to 400F.
sift flour thru salt into a large bowl. stir in lemon zest, sage and cranberries. combine.
whisk together yogurt, vanilla and egg. add to flour mixture and stir to mix.
drop by large tablespoonfuls onto baking sheet. brush each generously with lemon glaze.
bake 15 minutes.