The base of today's scones is this many-times-tested and wonderfully perfect recipe for scones with lemon and ginger. I have used this recipe many, many times. It's easy-peasy, just a little bit of elbow grease needed when blending the butter into the flour mixture - in other words, no need to pull out any kitchen appliances:
http://joyofbaking.com/printpages/SconesLemonGingerprint.html
I don't usually put the sugar on and broil them at the end, as per the recipe (I also don't use cream to brush on them before baking - fat free milk is fine). But today, I added a half a cup of fresh cranberries to the batter(I cut each cranberry in half in order for the heat to get to them and soften them up) and figured it wouldn't hurt to add a little bit of sugar. But you don't have to wait until after they've baked. I just sprinkled a very little bit of regular sugar after I brushed the milk on them and baked them for the recommended time. They are exquisitely scrumptious.
Also, this recipe calls for buttermilk. I don't keep fresh (hee!) buttermilk in the fridge because I just don't use enough of it before it goes bad. Of course, if I followed Dana's philosophy on scones and made a batch a week, this would not be a problem. But, since that has not happened and may never be my scone schedule, I have found a perfectly fine substitute: Saco Cultured Buttermilk Blend. It is a powder, made from sweet cream and churned buttermilk. I am convinced this is a major reason why these scones are as great as they are. Everybody loves these scones.
You should try to make them. It really is easy and so, so satisfying!
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