Lemon Cranberry Scones
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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
Nutrition
Calories: 372kcalCarbohydrates: 38gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 418mgPotassium: 77mgFiber: 2gSugar: 25gVitamin A: 838IUVitamin C: 10mgCalcium: 71mgIron: 1mg
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