Lemon Cranberry Scones
Ingredients
- 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
Instructions
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Pulse flour, sugar, baking powder, salt, butter, and zest untiI it resembles coarse meal.
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Add cranberries.
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Beat egg, yolk, and cream together.
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Add to flour mixture.
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Mix and shape into rounds 1" thick.
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Bake until golden.
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Serve right away or wrap tightly.