Lemon & Cranberry Scones

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Good heavens, I have not baked in months, and I am back already!

My Mom’s had a rough go for the last while, but is on the mend!  The woman never asks for anything, ever! When she requested some Lemon & Cranberry Scones I got in the kitchen real fast!  Her kitchen, I might add, so the lighting is horrible!

This is another repeat, you can see the original version here, but it’s been years and it could use an update.

My ‘go to’ scone recipe is from Ina Garten. Check out her original recipe. She makes some amazing desserts.  I’ve yet to be disappointed with anything I’ve tried of her’s.  I’m guessing it’s the insane amount of butter she uses.  Mmmmm!

I halved the recipe, and made the other half plain…coming soon

Lemon & Cranberry Scones

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated lemon zest*
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed lemon juice*

*I am a lemon freak, so I added a lot more lemon then recipe called for

Directions

1. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.

 

 

2. Add the cold butter and mix at the lowest speed until the butter is the size of peas.

 

3. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture.

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Mix until just blended. The dough will look lumpy!

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4. Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

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5. Dump the dough onto a well-floured surface

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6. Knead it into a ball. Flour your hands and press the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Cut the dough into desired shapes or use a cookie cutter

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7. Place the scones on a baking pan lined with parchment paper. Brush the tops of the scones with egg wash

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8. Sprinkle with sugar

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9. Bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

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10. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

Glaze

Combine icing sugar and lemon juice and whisk until smooth

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These scones are always a huge hit!  Mom was thrilled.  The house had an amazing aroma of lemon and a few smiling faces.  Everyone said they were delicious!

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If you are looking for a scone recipe, this is a must try!  It is very versatile and works with many different flavour profiles.

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