Cranberry Lemon Scones

Servings

Prep

10 min

Cook

20 min

I fell in love with scones at 18. My co-worker at that time warmed up a scone, slathered cold butter on it and gave it to me. He made one for himself too and literally stuffed his mouth with the scone while dancing with a broom. It was a raisin scone. Since then, I’ve tried many scones from bakeries, grocery stores and of course those that I’ve baked myself and the guy with the broom always comes to my mind.

Scones are usually eaten with clotted cream but I like to have it on it’s own or with cold butter of course. It’s also one of the few sweet products my husband eats since it’s not that sweet. These flaky treats are so easy to make if you have a food processor or a pastry cutter. You can of course go old school and rub in the butter and flour with your fingers, but that would have to be done as fast as you can and not advisable on a hot humid day. Unless you have fingers that are always cold or you freeze them 😛 please do not. I would advice to not complete the whole recipe in the food processor.

Anyways, why cranberry scones? Because I do not want to jump on the wagon of pumpkins this season and cranberries are always just ignored. So, I’m on the cranberry team. These scones are not sweet but can be sweetened by either adding more sugar or drizzle some icing after it has cooled down. I opted out this time.

Scones

2 cups All Purpose Flour
2-3 Tablespoons Sugar
1 Tablespoon Baking Powder
¼ teaspoon Salt
1 Tablespoon (from 2 lemons) Lemon Zest
5 Tablespoons (70 grams) Butter, cold
¾ cup + 2 Tablespoons for brushing Heavy Cream, cold
1 Egg

Icing *optional

1 cup Powdered Sugar
2-3 Tablespoons Lemon or Cranberry Juice

Directions:

Scones

Pre heat oven to 200°C (400°F) and line a baking try with parchment paper.
In a food processor, add in flour and baking powder.
Cut very cold butter into cubes and add into food processor (if butter starts melting pop it in the freezer for 10 minutes)
Pulse butter and flour till it resembles fine crumbs.
Transfer into a medium sized bowl.
Whisk egg and cream and pour it into the bowl. Add lemon zest and sugar. Mix with a spoon till it is about to combine.
Add dried cranberries and gently knead till combined.
Transfer scone dough onto a lightly floured surface or directly onto baking tray.
Pat or roll dough into a disk about 1-inch tall.
Cut into 8 pieces (like pizza)
Arrange onto baking tray about 2-3 inches apart from each other.
Brush scones with some cream.
Bake for 20-22 minutes or light golden brown.
Let scones cool completely before icing it.