I switch out the popular Orange/Cranberry for LEMON since I can get fresh lemons off a tree :) I love to use LEMON ZEST in both the scone mixture (add when you add cranberries), AND to my glaze.
Glaze is a must: Lemon Zest, juice from 1 lemon (small), 1 tsp. Almond Extract, 5-6 Drops Butter Flavoring, Powdered Sugar to desired thickness (3/4 C - 1 C, depending on the amount of Lemon Juice)
Date Posted: Sep. 7, 2008
Cooking Level: Intermediate