Lemon Cranberry Scones
Source of Recipe
http://home.att.net/~dfaglon/tearecipe.html
List of Ingredients
Makes about 16 scones with jam and Double Devon Cream
2 tablespoons freshly grated lemon zest (from about 3
lemons
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using
fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
1/4 stick (6 tablespoons) cold unsalted butter, cut
into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1
1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Recipe
Preheat oven to 400 F. and line a large baking sheet
with parchment paper. With a vegetable peeler remove
the zest from lemons and chop fine, reserving lemons
for another use. In a food processor pulse flour, 1/2
cup sugar, baking powder, salt, butter, and zest until
mixture resembles coarse meal and transfer to a large
bowl. In a small bowl toss together fresh cranberries
and 3 tablespoons sugar and stir into flour mixture.
If using dried fruit, add to flour mixture. In another
small bowl lightly beat egg and yolk and stir in cream.
Add egg mixture to flour mixture and stir until just
combined. On a well-floured surface with floured hands
pat dough into a I-inch thick round (about 8 inches in
diameter) and with a 2-inch round cutter or rim of a
glass dipped in flour cut out as many rounds as
possible rerolling scraps as necessary. Arrange
rounds about 1 inch apart on baking sheet and bake in
middle of oven 15 to 20 minutes, or until pale golden.
Serve scones with crème fraiche or whipped cream.
Scones keep individually in plastic wrap and foil,
chilled, 1 day or frozen I week.
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