Lingonberry Scones

Being Swedish, I've known of lingonberries since I can remember, so when I first thought of all the different scones to make, I figured I should make a lingonberry scone. But it's not so easy to find them! I thought I could just get some dried, but couldn't find them anywhere. Not that it surprised me not to find them in Montana, but I went over to Washington state for a couple weeks, and I was surprised not to find them there. I was able to visit IKEA while there (*LOVE!*) and they sell lingonberry jam, so I grabbed up several jars. Lingonberries are similar to cranberries in flavor. This is definitely a delicious scone!

Lingonberry Scones

 

• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/4 cup sour cream
• 1/4 cup lingonberry jam

• 1 egg
• 
  

Directions:
The easiest way to do this is in a food processor*.  Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly. Beat egg, sour cream and jam slightly, pour into food processor, whir until dough forms a ball.  Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 20** minutes at 400˚. 

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly. Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands. 

**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less. Serve warm or completely cooled.

Apple Cinnamon Scones

Apple Cinnamon Scones

• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 cup dried apple pieces
• 1/2 cup sour cream

• 1 egg
• 
  

Directions:
The easiest way to do this is in a food processor*.  Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly. Add dried apple pieces. Beat egg and sour cream slightly, pour into food processor, whir until dough forms a ball.  Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 20** minutes at 400˚. 

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly. Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands. 

**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less. Serve warm or completely cooled.

Scones with Candied Lemon Peel

• 
  
• These are nice, light and creamy. The candied lemon peel is perfect when fresh lemon peel is hard to come by or keep around.
• 
  
• Scones with Candied Lemon Peel

• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 tablespoons candied lemon peel
• 1/2 cup sour cream

• 1 egg
• 
  

Directions:
The easiest way to do this is in a food processor*.  Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly. Add candied lemon peel.Beat egg and sour cream slightly, pour into food processor, whir until dough forms a ball.  Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 20** minutes at 400˚. 

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly. Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands. 

**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less. Serve warm or completely cooled.