Thursday, April 14, 2011
Lemon Cranberry Scones
About a week ago, I had a couple of friends and their babies come over for a playdate. I thought it was the perfect opportunity to try out this recipe for scones. I had never actually made scones before so I was a little worried they wouldn't turn out. Thankfully, they were a perfect pale golden when the oven timer went off that morning. There is definitely nothing like the smell of freshly baked scones (or bread in general)!
adapted from Smitten Kitchen
1 1/2 tbsp. freshly grated Lemon Zest (approximately 2 lemons)
2 1/2 cups All-Purpose Flour
1/2 cup Sugar
1 tbsp. Baking Powder
1/2 tsp. Salt
3/4 stick (6 tbsp.) cold unsalted Butter (cut into bits)
1 1/4 cups Dried Cranberries
1 large Egg
1 large Egg Yolk
1 cup Cream
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
In a food processor, pulse together the flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal. Transfer to a large bowl.
Add dried cranberries to the flour mixture.
In another small bowl, beat egg and yolk, then stir in cream. Add egg mixture to the flour mixture and stir until just combined.
On a well-floured surface and with floured hands, pat dough down until it is approximately 1" thick. With a 2-inch round cutter or a rim of a glass dipped in flour, cut out as many rounds as possible, rerolling scraps as necessary.
Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven for 15 to 20 minutes until pale golden.