Cranberry and Lemon Muffin Scone

I made these fantastic muffins by mistake. It?s really a funny story. I wanted to make cranberry lemon muffins. Why you ask? Well I had a bag full of dried cranberries and a pretty lemon sitting on my shelf, and I thought, why not? Sounded like a good combination. Unfortunately, I didn?t have any milk. But I did have a container of half-and-half and in my head, it sounded like the perfect substitute. However, my batter came out really thick and stiff, unlike my usual muffin batter. I figured I?d still cook them and see how they tasted anyhow. Well, they cooked just fine but they were a little heavier than muffins and weren?t fluffy. But they tasted great. Husband and I both said they were more like scones so they adapted the name ?Cranberry Lemon Muffin Scones.? Not really sure if you can call something a muffin scone, but we did, and we loved our little muffin scones. They were a great breakfast for the week!

Cranberry Lemon Muffin Scones
Source: Adapted from my Blueberry Muffin Recipe

1 ½ cup all purpose flour
¾ cup white sugar, plus some for sprinkling
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup half-and-half
1 cup dried cranberries
Zest of 1 lemon

Preheat the oven to 400 degrees and line muffin cups.
Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder.
In a separate bowl combine the oil, egg, half-and-half and whisk with flour mixture until just moist.
Mix in the cranberries and zest.
Batter should be somewhat thick and stiff.
Fill muffin cups almost all the way to the top.
Sprinkle each muffin with a little sugar.
Bake for 20 minutes, check to see if they are done, if not, cook 5 more minutes.