I suppose you cannot call these a scone truly, they are more a sweet biscuit. Either way though they are easy to whip up (you can have them mixed up by the time the oven is warmed up – 30 minutes from start to end) and have a very nice flavor.
Lemon Cranberry Scones
2 1/2 cups baking mix (ie. Bisquick®)
1/4 cup granulated sugar
1/2 tsp dried lemon peel
1/4 cup unsalted butter
1/4 cup dried cranberries
1/2 cup egg substitute (ie. Egg Beaters®) or 2 large eggs
1/4 cup low-fat milk
1 cup powdered sugar
1 Tbsp lemon juice (bottled is fine)
1/2 tsp pure vanilla extract
Heat your oven to 400° and line a baking sheet with parchment paper.
Dump the baking mix into a bowl and measure it out of the bowl – this keeps the scones from being too dense. Stir in the sugar and lemon peel. Cut the butter into small pieces and add in, breaking it quickly into small crumbs with your fingers. Stir in the cranberries then add the eggs and milk, stirring quickly till mixed.
Lightly flour a work surface and dump out the dough. Sprinkle a little flour on top and knead gently 8 or so times to work the flour in or until the dough isn’t sticky. Move the dough to your prepared baking sheet and flatten out into a dinner plate size circle. Flour a dough scraper tool or butter knife and cut it into 8 wedges. Gently move the wedges apart so they do not touch.
Bake for 15 minutes or until golden brown.
While they cool a bit mix the glaze up. Drizzle the glaze all over the wedges and let sit till set up.
Serve warm or cool.