Ingredients
Units
Scale
- 2 Tbsp freshly grated lemon zest
- 1/2 cup + 3 tbsp sugar
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 1 1/4 cups fresh cranberries, chopped
- 2 large eggs
- 3/4 cup heavy cream
- 1 1/2 cups powdered sugar, sifted
- 3 Tbsp fresh lemon juice
Instructions
- Preheat the oven to 400F.
- Mix the lemon zest with 1/2 cup of sugar, using your fingers really press the zest into the sugar. Mix in the flour, baking powder, and salt.
- Cut the butter into the flour mixture, either using a food processor or pastry cutter.
- Mix the chopped cranberries with the remaining 3 Tbsp of sugar before adding into the flour mixture.
- In a separate bowl, beat the eggs and add the cream. Combine with the dry ingredients, being careful to not overmix.
- On a lightly flour surface, pat the dough into a 1" thick round. Cut out circle, or cut into your desired shape, and place 1" apart on a parchment-lined baking sheet.
- Bake for 16-18 minutes, or until just beginning to brown.
- Let the scones cool slightly before combining the lemon juice and powdered sugar and glazing the scones.