Lemon Cranberry Scones
- 2 tablespoons lemon zest preferably Meyer lemons, chopped
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut in pieces
- 1 1/4 cups dried cranberries
- 1 egg
- 1 egg yolk
- 1 cup heavy cream
Pulse flour, sugar, baking powder, salt, butter, and zest untiI it resembles coarse meal.
Beat egg, yolk, and cream together.
Add to flour mixture.
Mix and shape into rounds 1" thick.
Bake until golden.
Serve right away or wrap tightly.