Lemon Cranberry Scones
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
2 tablespoons lemon zest
1/2 teaspoon salt
1 cup dried cranberries
1 1/4 cups heavy cream
1 cup powdered sugar
2-3 tablespoons lemon juice
Preheat oven to 400 degrees.
Mix flour, sugar, baking powder, lemon zest, salt, and cranberries. Add heavy cream, and stir just until combined. (Mixture will be sticky, so don't think you're an idiot just yet.) Flour a surface, and pat the dough out; cut into shapes. Place scones on a pan, and bake 9-11 minutes. Let cool five minutes before glazing.
For glaze, combine the powdered sugar and lemon juice until you reach a thin consistency. Pour over warm scones.
Recipe adapted from Baked Perfection
Do as I say, not as I do. The directions say you're supposed to mix everything besides the cream and then add it, but I got crazy. Fortunately, these still came together beautifully, and tragedy was averted. My mixture is in the 4-Qt. Stainless Mixing Bowl, and I'm pouring cream from an Easy Read Measuring Cup. Do NOT substitute half-and-half, whole milk, or any other substance for the cream in this recipe. If you can't handle the thickness, go find another recipe. Heavy whipping cream is what makes this come together, and you'll become a scone cynic if you make these without it.
I floured my Cutting Board a bit and got out my Biscuit Cutter. The flour in the Pinch Bowl helps keep the cutter from sticking to the dough because trust me, this dough takes sticky to another level. Doesn't this look fun?
My scones are lined up on the Rectangle Stone, ready to go in the oven. If you think these look good now, wait about 9-11 minutes.
While the scones bake, prepare the glaze. You don't have to use another lemon - just grab the one you already zested for the dough. I'm cutting this with the 3 1/2-inch Paring Knife from the Forged Cutlery Collection, and you can see how it cuts the lemon rind like butter. My Citrus Press, one of my favorite tools of all time, is ready for action.
I used the large Easy Read Measuring Cup to make my glaze because it kept me from dirtying a measuring cup plus another bowl. Again, that's the Microplane Zester for lemon rind, and then I'm going to stir things up with a Small Bamboo Spoon.
See how easily the Citrus Press handles the lemon? Since a standard lemon will yield about 2 tablespoons of juice, I didn't bother measuring. Yes, I live on the edge.
This picture makes me happy. Such a simple recipe that makes for beautiful results, and this is the point when you see it all come together. Glaze the scones after they've set about five minutes, and then move them to a Cooling Rack to cool a bit. I'm transferring my scones from the Rectangle Stone with the Large Serving Spatula.
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