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    Lemon Cream Scones with Cranberries


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 cups all purpose flour
    5 Tbsps sugar
    1 1/2 tsps grated lemon peel
    1 1/2 tsps baking powder
    1/4 tsp baking soda
    1/4 tsp salt
    6 Tbsps (about 3/4 stick) unsalted butter, cut into pieces)
    9 Tbsps chilled heavy cream
    2 Tbsps fresh lemon juice
    1/4 cup dried cranberries
    4 Tbsps Triple sec

    Recipe



    Soak cranberries overnight in triple sec. Preheat oven to 350°F. Mix flour, 3 Tbsps sugar, lemon peel, baking powder, baking soda and salt in food processor. Add butter until mixture resembles coarse meal. Add 8 Tbsps cream and lemon juice and blend until soft moist dough forms. Drain cranberries and mix into dough. Drop dough by generous 1/4 cupfuls onto baking sheet, spacing apart enough for 6 scones. Brush tops with 1 Tbsp heavy cream. Sprinkle with 2 Tbsps sugar. Bake about 25 minutes.

 

 

 


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