Cinnamon Lemon Scones

Name: Cinnamon Lemon Scones
Ingredients: 1 cup whole wheat flour; 1 cup all purpose flour; 1/3 cup white sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon ginger; 2 tablespoons ground salba (optional); 1/4 cup raisins or currants; 1/4 cup diced dried apricots; 10 tablespoons butter (room temperature); 1 tablespoon lemon juice; 1 teaspoon lemon rind; 1/2 cup sour cream; 1 handful sliced almonds for decorating; 1 splash milk for brushing

18 ingredients

5 steps

Ingredients

1 cup whole wheat flour
1 cup all purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
2 tablespoons ground salba (optional)
1/4 cup raisins or currants
1/4 cup diced dried apricots
10 tablespoons butter (room temperature)
1 tablespoon lemon juice
1 teaspoon lemon rind
1/2 cup sour cream
1 handful sliced almonds for decorating
1 splash milk for brushing

Directions

1

Preheat oven to 400 degrees and line baking sheet with parchment paper.
2

In a medium bowl, mix flours, sugar, baking powder, baking soda, salt and spices. Add the butter and using your hands mix the dough, making sure not to overwork. Add in the dried fruit.
3

In a small bowl, whisk the egg, sour cream until smooth. Whisk in the lemon rind and lemon juice. Using a spatula, stir in the sour cream mixture into the flour mixture until moistened.
4

Flour hands and pat dough into small circles, careful not to handle too much. Place on baking sheet and brush with milk. Top with sliced almonds.
5

Bake for approx. 10 minutes until golden brown. Let cool on rack for about 5 minutes and serve!