Cranberry Lemon Scones

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Ingredients

• 3 lemons, preferably Meyer
• 2 1/2 cups all purpose flour
• 1/2 cup sugar, plus 3 Tbs if using fresh cranberries
• 1 Tbs baking powder
• 1/2 tsp salt
• 6 Tbs 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
• Creme fraiche or whipped cream for serving

Preparation

Step 1

Place rack in middle of oven. Preheat oven to 400F and line a large baking sheet with parchment paper.

With a vegetable peeler, remove the zest rom the lemons and chop fine; reserve the lemons for another use.

In a food processor, pulse together the flour, 1/2 cup sugar, baking powder, salt, butter and beat until mixture resembles coarse meal. Transfer mixture to a large bowl.

In a small bowl toss together fresh cranberries and 3 Tbs sugar and stir into the flour mixture; if using dried fruit, add it to the flour mixture.

In another small, toss together fresh cranberries and 3 Tbs sugar and stir into the flour mixture; if using dried fruit, add it to the flour mixture.

In another small bowl lightly beat the egg and yolk, and stir in the cream. Add the egg mixture to the flour mixture and stir until just combined.

On a well floured surface, with floured hands, pat the dough into a 1 inch thick round ( about 8" in diameter). With a 2" round cutter or the rim of a glass dipped in flour, cut as many rounds as possible, rerolling scraps as necessary. Arrange the rounds about 1" apart on a baking sheet and bake 12-17 minutes or until pale golden.

Transfer the scones to a cooling rack. Serve them with warm creme fresh or whipped cream. individually wrap the scone in plastic wrap and foil and they will keep one day if chilled or 1 week if frozen.