Dried Cranberry, Walnut, and Lemon Scones

Recipe by kitty.rock
READY IN: 38mins
SERVES: 12
YIELD: 12 scones
UNITS: US

INGREDIENTS

Nutrition
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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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