I found this recipe at A Sense of Home. I've made her recipes before, so I knew this one would be good. I made it for breakfast, which was perfect since it isn't too sweet. My only suggestion is to make sure all of the ingredients are ready to go before you begin. I even mixed together the eggs and cream and put them back in the refrigerator until I needed them -- same with the butter.
|Meet Louann and Vincent|
Louann and Vincent keep me company while I cook. It never occurred to me until now, but they're a bit creepy. It's so adorable when I tell my toddler to go get Vincent and Louann and she runs around the house looking for them and brings them to me. hehe I love babies.
|Zest a lemon|
|Baking powder and salt|
|Cranberries and sugar|
|Rounds cut out with a glass|
Lemon Cranberry Scones
Serving Size = 16 (I had 12)
- 2 tablespoons grated lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar, plus 3 tablespoons additional if using fresh cranberries (mine were fresh)
- 1 tablespoon baking powder
- 1/2 teaspoon of salt
- 3/4 stick (6 tablespoons) of cold unsalted butter, cut into pieces
- 1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or cherries
- 1 large egg
- 1 large egg yolk
- 1 cup heavy cream
Note: These scones are lighter than most and will spread slightly while baking.
- Preheat oven to 400F.
- In a small bowl, toss together the fresh cranberries and sugar, set aside. If using dried fruit, then just add directly to the flour mixture below.
- In another bowl, lightly beat the egg and yolk and stir in the cream.
- In a food processor, pulse the flour, 1/2 cup of sugar, baking powder, salt, butter and zest until it resembles a coarse meal.
- Transfer to a large bowl and add the egg mixture and cranberries. Stir together until just combined.
- On a well floured surface, pat the dough out to 1-inch thick rounds (about 8 inches in diameter) and with a 2-inch round cutter (or triangle cutter) or rim of a glass dipped in flour, cut as many rounds as possible, re-rolling scraps until done.
- Arrange rounds 1-inch apart on an ungreased baking sheet. Bake in the middle of the oven for 15 - 20 minutes, or until pale golden.
- Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled 1 day or frozen 1 week.