Cranberry Lemon Scones
2016-04-11 17:19:37
Yields 10
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- 2 lemons, zest
- 2 1/2 cups flour
- 1/2 cup sugar, plus 3 tablespoons
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/4 stick butter, cold and cut into cubes
- 1 1/4 cup fresh cranberries, dried also works
- 1 egg
- 1 egg yolk
- 1 cup heavy cream
Instructions
- Preheat oven to 400 degrees and spray two baking sheets with pam. Begin by zesting two lemons and chopping the zest fine. In a food processor combine flour, 1/2 cup sugar, baking powder, salt, butter, and zest until butter is the size of peas. Transfer mixture to a large bowl. In a separate small bowl, toss the fresh cranberries with 3 tablespoons sugar. If using dried cranberries, skip this step. Add sugared cranberries to flour mixture. In a separate small bowl, beat the egg and egg yolk together. Add cream and add mixture to flour mixture until combined. On a flour surface, pat dough into a 1 inch thick round. With a 2 inch round cutter or rim of a glass, cut out as many rounds as possible; I managed to get around 10 scones out of the dough. Arrange dough rounds about 1 inch apart on baking sheets and bake for 18-20 minutes or until slightly golden brown.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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