Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at starbucks.com. It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.

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Lemon Cranberry Scones



LEMON CRANBERRY SCONES
Starbucks Copycat Recipe

Makes 12

Scones:
3 cups all purpose flour 
1 cup sugar 
1 tablespoon baking powder 
1 tablespoon finely grated lemon peel  
1 teaspoon salt 
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced 
1/2 cup dried sweetened cranberries  
1/2 cup coarsely chopped walnuts 
1/2 cup (or more) chilled half and half  
1 tablespoon fresh lemon juice 
1/4 cup icing sugar for dusting

For the Glaze:
2 tablespoons sugar 
1 1/2 tablespoons fresh lemon juice 

Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. 
Whisk 2 tablespoons sugar and 1.5 tablespoon lemon juice in bowl for glaze.  Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add cream and 1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more cream if dough is dry (It will be dry - add more cream!). 

Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges.Transfer to baking sheet; brush with glaze.  Bake scones until golden and tester comes out clean, about 18 minutes (With more cream added I baked my scones for another 4-5 minutes). Serve warm or at room temperature. 


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