Having a fresh scone with your morning coffee just would brighten anyone’s mood. If you are like us the scones at Starbucks, the grocery bakery, and other tempting locations always seem great and still often lack something. They tend to be dry, or tough and not delicate and often either too sweet or not sweet enough. This recipe however is perfection slight delicateness, moisture, sweetness, everything a scone should be, the flavor is perfect balance. I hope you give these a try, you maybe surprised at exactly how easy they are to make and not intimidating as most people think or fear.
Cranberry Lemon Scones
- 2 tbsp. freshly grated lemon zest (two whole lemons)
- 2 ½ cups all-purpose flour
- ½ cup plus 2 tbsp. sugar, divided
- 1 tbsp. baking powder
- ½ tsp. salt
- 6 tbsp. cold unsalted butter, cut into bits
- 1 cups dried cranberries, chopped coarse
- 1 large egg
- 1 large egg yolk
- 1 cup heavy cream
Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silpat.
Whisk the lemon zest, flour, 1/2 cup of sugar, baking powder and salt together in a large bowl until combined. Using a dough blender cut the butter into the flour mixture until it resembles a coarse meal. (We don’t have a food processor so we used a dough blender to mix, the trick to scones is handle as little as possible! Melting the butter with your body heat makes the scone tough.)
In a small bowl, toss together fresh cranberries and 2 tablespoons sugar, and stir into flour mixture.
In another small bowl, lightly beat egg and yolk. Stir in cream. Add the egg mixture to the flour mixture and fold in until just combined and all dry ingredients are moistened. The dough will be tacky and sticky but try to handle it as little as possible.
Place a piece of parchment paper on your work surface. Lightly dust the parchment with flour. Turn your scone dough onto the parchment and with a silicone spatula, using your hands when needed, press into a large disk about 1″ thick. Using a round biscuit cutter cut out the scone shapes and place on your baking sheet, about two inches apart. When you get down to the little scrap bits of dough don’t repress into a disk. Place your biscuit cutter on the baking sheet and press the dough into the cutter to form the scone, forming a 1″ thick scone. Repeat this until all the dough is used.
Makes around 12 scones.
Bake on the middle rack of the oven about 15-20 minutes or until a pale golden color.
If desired: Brush scone lightly with milk and sprinkle with sugar before baking.
To Freeze: After you have shaped the scones on the baking sheet, place in the sheet into the freezer until frozen. Once dough is frozen place in a freezer bag. Add 5-8 min baking time if baking scones directly from the freezer.
Adapted: Smitten Kitchen