Original recipe from Bon Appétit, November 2005 by Jennifer Wickes, Pine Beach, NJ. Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall." Posted for ZWT6.
- 2 tablespoons sugar
- 1 cup sugar
- 2 tablespoons fresh lemon juice, divided
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon finely grated lemon peel
- 1 teaspoon salt
- 3⁄4 cup chilled unsalted butter, diced
- 1 cup dried sweetened cranberries
- 1⁄2 cup coarsely chopped walnuts
- 1⁄2 cup chilled half-and-half, divided (or more if needed)
- Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
- 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 or use pastry cutter to cut in butter.
- Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
- Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
- Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
- Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
- Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.