Cranberry Lemon Cream Scones
 
 
Ingredients
  • 3 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 6 tbsp unsalted butter, cut in cubes
  • 3 eggs
  • 3/4 cup whipping cream
  • 1 cup fresh cranberries, coarsely chopped
  • 1 tbsp grated lemon zest (I used 1 lemon)
Instructions
  1. Preheat oven to 400° F.
  2. In a medium bowl sift together flour, baking powder, sugar and salt.
  3. Grate butter (large side of grater) or cut butter into the flour mixture with a pastry cutter, until it you have pieces the size of small peas. Stir in chopped cranberries and grated lemon zest.
  4. In another bowl, whisk eggs and cream to blend. Using a fork or spatula, lightly whisk the egg mixture into the flour mixture, being careful not to over mix.
  5. At this point, I take both hands and lifted out 1/4 of the mixture and patted it together on a lightly dusted counter top until I had a 4-5” round large scone shape. Transfer to silpat or parchment lined cooking sheet. Repeat to make three more scone wheels. Using a sharp knife score in half, then quarters and then again to have 8 pieces marked. Brush tops lightly with additional cream or milk and sprinkle with sugar.
  6. Bake for about 15 minutes until the scones have baked and nicely browned.
  7. Cool and glaze if you wish (Orange juice or lemon juice mixed with icing sugar drizzled over top).
Recipe by Just a Smidgen at https://justasmidgen.com/2011/12/27/no-turkey-soup-for-you/