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.
- Add cranberries.
- 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.
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