Lemon Cherry Scones

2 cups all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup unsalted butter
½ cup Cranberries or raisins
1 tablespoon Lemon rind
1 egg
¾ cup buttermilk

In a bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender or two knifes cut in butter until mixture resembles coarse crumbs with a few larger pieces. Stir in cherries and lemon rind.

In a small bowl mix in eggs with buttermilk; add all at once to flour mixture. Stir until soft, sticky dough forms.

With wet hands, knead in bowl 6-8 times until dough becomes a ball. Place on a baking sheet. Flatten into 8 inch circle (about ¾ inch thick). Dust with flour. Using a long sharp knife and cutting ¼ inch deep score into wedges.

Bake in centre of 400 F oven for 20-22 minutes until golden brown.


Zucchini Nut Bread

2 cups grated zucchini
2 cups flour
2 teaspoon baking powder
2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
½ cup currants/raisins
½ cup chopped walnuts
3 eggs
1 cup sugar
2 tablespoon vanilla essence
1 cup oil

Combine zucchini and dry ingredients (except sugar). Mix in nuts and currants. Mix eggs, oil, sugar and vanilla, then add to dry ingredients. Pour into 2 greased loaf pans. Bake at 350 degrees for 40 minutes.

Cream Cheese Icing:

8 ounces cream cheese
½ cup icing sugar

Whip cheese, gradually adding icing sugar. Spread over nut bread.


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