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Lemon Cranberry Cream scones
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Lemon Cranberry Cream Scones

Crunchy on the outside and light and fluffy on the inside with the tang of lemon and tart dried cranberries.
Course Breakfast, Brunch, Snack
Cuisine American, british
Keyword Breakfast, Breakfast Bread, Craberry Scones, Dried Cranberries, Lemon, Lemon Socnes, Quick Bread, Scones
Prep Time 10 minutes
Cook Time 17 minutes
Servings 8 scones

Equipment

  • 1 sifter or fine sieve for dry ingredients
  • 1 zester
  • 1 Large Bowl
  • 1 spatula
  • 1 board or surface for kneading
  • 1 Knife to cut into wedges
  • 1 Baking Sheet

Ingredients

  • 2 c. all purpose flour
  • ⅓ c. plus 2 T. sugar
  • 1 T. baking powder
  • ½ t. salt
  • ¾ c. dried cranberries
  • 1 T. grated lemon zest
  • 1 ¼ c. whipping cream
  • 3 T. melted butter

Instructions

  • Preheat your oven to 425 degrees. In a medium-sized bowl, sift together the flour, ⅓ c. sugar, baking powder, and salt. Mix to combine. Grate the lemon zest directly into the bowl. (This ensures you get all of that wonderful lemon oil as well.) Add the cranberries and stir to coat the lemon and cranberries with the flour mixture.
  • Add the cream and mix with a spoon to mostly combine. (You will have some lose flour and that is OK.) Turn the dough onto a lightly floured board and kneed a few times to incorporate any lose dough. DO NOT OVER MIX or your dough will get tough.
  • Pat the dough into a 10-inch circle about a half an inch thick. Cut into eight equal wedges and transfer to a baking sheet. Brush the tops of the scones with melted butter and sprinkle with the remaining 2 T. sugar.
  • Bake the scones for 15-17 minutes or until lightly browned a firm to the touch.