Lemon Cranberry Scones

Lemon Cranberry Scones are light, airy, fully of zesty  lemon and dried cranberries, topped with  crystal  sugar for that bit  of extra crunch.
Lemon Cranberry Scones

Lemon Cranberry Scones

By Sue Lau | Palatable Pastime

Lemon Cranberry Scones is my recipe of the day with the blogging group  From Our  Dinner  Table. The group meets on Sundays to  post on changing  topics. This week the selection is cranberry recipes for the Autumn season.

I decided to make some cranberry  lemon scones since  my husband has been asking for scones. Actually  he wanted me  to  make some almond  scones for a few  months now but (laughs) he will have to wait. Cranberries it is.  And in fact,  I love lemon so there.

He should be happy as  these  turned  out to be exceptional.  I served them   with some  clotted cream and was in heaven. So was  he.

Lemon Cranberry Scones

The scones have a nice sparkle to them on top  although not  shown very  well  in the  photos.  The  sun was out earlier but then it  clouded up. So  hard  to see.  Such  is Ohio  in  Autumn and  Winter. Clouds.

As you  can see  my cutting  was slightly uneven. But  such  is the chaotic nature of the universe, right? You  know, I actually like the smaller ones for me.

From Our Dinner Table

Cranberry Creations

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Lemon Cranberry Scones

Lemon Cranberry Scones

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Lemon Cranberry Scones

Lemon Cranberry Scones

Sue Lau
Prep Time 10 mins
Cook Time 22 mins
Course Bread, Breakfast, Quick Bread, Scones
Cuisine Scottish
Servings 6

Equipment

  • Food processor, parchment paper

Ingredients
  

Scones:

  • 2-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons frozen unsalted butter (grated)
  • 1 cup dried sweetened cranberries
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 1 lemon (juice and zest)

Topping:

  • 1 tablespoon heavy cream (plus 2 tablespoons coarse crystal sugars)

Instructions
 

  • Preheat oven to 400F.
  • Stir together the flour, sugar, baking powder and salt.
  • Grate the frozen butter (I use a food processor with coarse cheese shredding disk). But generally try not to handle it.
  • Add the butter to the flour and gently toss.
  • Zest the lemon and add that to the flour with the cranberries.
  • Whisk the heavy cream, egg, extracts, and juice from the lemon.
  • Make a well in the center of the flour and add the wet mix and stir with a spoon to get it mixed somewhat, then knead gently just until the flour is completely worked in.
  • Turn the dough out onto a parchment lined baking sheet and pat into a disk half inch thick.
  • Brush with cream and then sprinkle with coarse sugars.
  • Cut into six wedges with a chef's knife and slide the blade beneath then gently lift them away from each other.
  • Bake for about 22 minutes or until golden.

Notes

From the kitchen of palatablepastime.com

Lemon Cranberry Scones

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