Dried Cranberry, Walnut, and Lemon Scones
photo by Boo Chef in West Te
- Ready In:
- 38mins
- Ingredients:
- 11
- Yields:
-
12 scones
- Serves:
- 12
ingredients
- 29.58 ml sugar
- 236.59 ml sugar
- 29.58 ml fresh lemon juice, divided
- 709.77 ml all-purpose flour
- 14.79 ml baking powder
- 14.79 ml finely grated lemon peel
- 4.92 ml salt
- 177.44 ml chilled unsalted butter, diced
- 236.59 ml dried sweetened cranberries
- 118.29 ml coarsely chopped walnuts
- 118.29 ml chilled half-and-half, divided (or more if needed)
directions
- 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.
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida