Lemons and cranberries are a perfect complement. Served with a rich dollop of clotted cream makes them really decadent, but they are great on their own with a really good cup of coffee.
Lemon Cranberry Scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16
Ingredients
- 2 tablespoons lemon zest preferably Meyer lemons, finely chopped
- 2½ cups flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter cut in pieces
- 1 cup dried cranberries
- 1 egg
- 1 egg yolk
- 1 cup heavy cream
Instructions
-
Preheat oven to 400
-
Mix flour, sugar, baking powder and salt together and then cut in the butter with a pastry blender (or use your fingers if you want)
-
Add cranberries.
-
In separate bowl, beat egg, yolk and cream together.
-
Add to flour mixture and stir until just combined - don't overdo it
-
Dump the dough onto a floured board
-
Now, be creative - Scones are typically triangular in shape, but can be round square, heart or whatever shape you want.
-
For triangles, form dough into a couple of 6" diameter circles and make 4 cuts in the circle like a pizza, making 8 triangles.
-
Arrange on baking sheet about 1" apart.
-
Bake until golden, about 15 minutes.
-
Allow to cool slightly, and then drizzle with pastry icing
-
Serve with Clotted cream, Mascarpone or Double Devon cream