Lemon Cranberry Scones

Number of Servings:

10

3 cups all purpose flour

1 cup sugar

1 1/2 tbsp baking powder

1 whole lemon finely grated peel

1 tsp salt

3/4 cup chilled unsalted butter, diced

3/4 cup dried sweetened cranberries

1 cup chilled whole cream

2 tbsp fresh lemon juice

raw golden brown sugar for topping

1 tbsp milk for brushing

Instructions:

• Preheat the oven to 400°F. Line baking sheet with parchment paper.

• Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms.

• Mix in cranberries and walnuts.

• Add cream and 1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more cream if dough is dry.

• Gather dough into ball; divide in five.

• Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Sprinkle the raw sugar on top.

• Bake for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

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