The Best Lemon Cranberry Scones
These lemon and cranberry scones combine the freshness and tartness of cranberries and lemon with buttery flakiness and the sweetness of a glaze. They are irresistable!
Equipment
- Electric mixer
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tbsp lemon zest
- 1/2 cup unsalted butter chilled and cut in small pieces
- 1/2 cup whipping cream
- 1/4 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup cranberries fresh or frozen (thawed)
- 1 cup icing sugar
- 1.5-2 tbsp lemon juice
Instructions
- Preheat theoven to 375˚F. Line a large baking tray withparchment paper.
- Mix flour,sugar, baking powder and salt in a large bowl. Mix in lemon zest. Using apastry blender, cut the butter into the flour mixture until it resembles coarsecrumbs.
- In a mediumbowl, mix together the cream, milk, egg, and vanilla. Pour over top of theflour mixture and mix until the dough comes together. Do not overwork thedough. Gently mix in the cranberries.
- Place thedough on a lightly floured surface and gently flatten the dough into a 10-inchround. Cut into 8 wedges and place them on the prepared baking sheet about 2 inches apart.
- Brush thescones with the cream and bake for 22 minutes or until lightly browned on top.Remove and place on a wire cooling rack.
- Allow the sconesto cool completely, then drizzle the scones with the glaze using a small spoon.For a neater look, you can use a piping bag to do this.