Ingredients
2tbspsugar
2tbsplemon juice,fresh, divided
½cuplow fat buttermilk
¼cupsugar
1tbsplemon zest
2tspvanilla extract
1large egg
2cupsultra grain flour,or 1 cup white, 1 cup whole wheat
1tbspbaking powder
½tspsalt
3tbspbutter,chilled, cut into small pieces
¾cupdried sweet cranberries,or cherries
Preparation
Preheat oven to 375 degrees F. Position the rack in the top third of the oven.
Line the baking sheet with parchment paper.
Combine 2 tablespoons of sugar and 1 tablespoon of lemon juice in a bowl. Set aside.
In a medium bowl, combine the buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg, then stir to incorporate.
In a large bowl, combine the flour, baking powder, salt, then stir to combine.
Cut in the chilled butter with a pastry blender, or use 2 knives, until the mixture resembles a coarse meal.
Gently fold in the cranberries or cherries.
Add the buttermilk mixture, stirring just until moist.
Place the dough onto a floured surface, then knead lightly four times with floured hands.
Form the dough into an 8-inch circle onto the baking sheet, about ¾-inch thick.
Using a knife, cut the dough into 10 wedges; making sure not to cut all the way through.
Brush the lemon glaze over the dough.
Bake for 18 to 20 minutes, until golden or until a tester comes out clean.
Serve warm, and enjoy!
