CRANBERRY-LEMON SCONES

By Carolanne

Recipe adapted from Gourmet magazine, May 1997
Costco Connection July 2017

Ingredients

• 3 lemons, preferably Meyer
• 2 1/2 cups all-purpose  our
• 1/2 cup sugar, plus 3 tablespoons if using fresh
• cranberries
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 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
• Crème fraîche or whipped cream, for serving

Details

Servings 20

Preparation

Step 1

Place rack in middle of oven. Preheat oven to
400 F and line a large baking sheet with parchment
paper.
With a vegetable peeler, remove the zest from the
lemons and chop  ne; reserve the lemons for
another use.
In a food processor, pulse together the  our, ½ cup
sugar, baking powder, salt, butter and zest until
mixture resembles coarse meal. Transfer mixture to
a large bowl.
In a small bowl, toss together fresh cranberries and
3 tablespoons sugar and stir into the  our mixture;
if using dried fruit, add it to the  our mixture.
In another small bowl lightly beat the egg and
yolk, and stir in the cream. Add the egg mixture to
the  our mixture and stir until just combined.
On a well- oured surface, with  oured hands, pat
the dough into a 1-inch-thick round (about 8 inches
in diameter). With a 2-inch round cutter or the rim
of a glass dipped in  our, cut out as many rounds as
possible, rerolling scraps as necessary. Arrange the
rounds about 1 inch apart on a baking sheet and
bake 12 to 17 minutes, or until pale golden.
Transfer the scones to a cooling rack. Serve them
warm with crème fraîche or whipped cream.
Individually wrapped in plastic wrap and foil, the
scones will keep for 1 day if chilled, or for 1 week if
frozen.