Last week, I told you’d I’d give you a recipe to use with your leftover fresh cranberries. This week, I’m delivering! These scones are quick, foolproof, and wonderfully crumbly. Eat these fresh from the oven, with coffee, or for dessert with a scoop of ice cream. You really can’t go wrong.
First, pulse the flour, 1/2 cup sugar, baking powder, salt, butter, and lemon zest in a food processor until the texture is a coarse meal. If you don’t have a food processor handy (like at my parents’ house), you’ll have to cut in the butter the old fashioned way. Transfer the flour mixture to a large bowl.
In a small bowl, stir together the cranberries with 3 tablespoons of sugar. Add the cranberry mixture to the flour mixture and stir to combine. In another bowl, whisk together the egg, egg yolk, and cream. Add the wet ingredients to the main mixture and stir until just moistened. Turn the dough out onto a well-floured surface and bring together, flattening into a disk about an inch thick. You’ll need to use a LOT of flour – this batter is sticky. Flour a pint glass and use it to cut circles out of the dough. Transfer the circles to a baking sheet lined with parchment paper. Collect the rest of the dough and flatten it again, until you’ve got a total of 12 scones. Bake at 400°F for 15 to 20 minutes, until tops are dry and golden. They’ll spread a little, but not too much. You can place them an inch apart before baking. Allow to cool on a wire rack. Store in an airtight container.
Cranberry Lemon Scones
- zest from 2 meyer lemons
- 2 1/2 cups flour
- 1/2 cup + 3 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 stick butter, chilled
- 1 1/4 cups fresh cranberries, roughly chopped
- 1 egg
- 1 egg yolk
- 1 cup heavy cream
- In a food processor, pulse flour, 1/2 cup sugar, baking powder, salt, and butter until coarse meal in texture. Transfer to large bowl.
- In a small bowl, mix together cranberries and 3 tablespoons sugar.
- Add cranberries to flour mixture and stir to combine.
- In a small bowl, whisk together egg, egg yolk, and heavy cream.
- Add wet ingredients to flour mixture and stir until just moistened.
- Turn dough out onto a well-floured surface. Flour your hands liberally and bring dough together into a ball. Flatten into a disk about 1 inch thick.
- Flour a pint glass and use it to cut circles out of the dough. Transfer the circles to a baking sheet lined with parchment paper. Bring dough back together and flatten again, making more circles, until you have 12 scones.
- Bake at 400°F for 15 to 20 minutes, until tops are dry and and golden. Remove from oven and allow to cool on wire rack.