Fresh Cranberry Lemon Scones
Recipe: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 2 Tbsp freshly grated lemon zest
  • ½ cup + 3 Tbsp sugar
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 1¼ cups fresh cranberries, chopped
  • 2 large eggs
  • ¾ cup heavy cream
  • 1½ cups powdered sugar, sifted
  • 3 Tbsp fresh lemon juice
Instructions
  1. Preheat the oven to 400F.
  2. Mix the lemon zest with ½ cup of sugar, using your fingers really press the zest into the sugar. Mix in the flour, baking powder, and salt.
  3. Cut the butter into the flour mixture, either using a food processor or pastry cutter.
  4. Mix the chopped cranberries with the remaining 3 Tbsp of sugar before adding into the flour mixture.
  5. In a separate bowl, beat the eggs and add the cream. Combine with the dry ingredients, being careful to not overmix.
  6. On a lightly flour surface, pat the dough into a 1" thick round. Cut out circle, or cut into your desired shape, and place 1" apart on a parchment-lined baking sheet.
  7. Bake for 16-18 minutes, or until just beginning to brown.
  8. Let the scones cool slightly before combining the lemon juice and powdered sugar and glazing the scones.
Recipe by The Kitchen Paper at http://c02.ddd.mwp.accessdomain.com/fresh-cranberry-lemon-scones/