Cranberry Lemon Scones

In honor of Easter and my parents visiting our new place for the first time, I decided to make some scones for breakfast. I have never made scones before, but they didn't appear to be that hard. I got my recipe from Ina Garten's Barefoot Contessa. She made the same scones but used Orange instead of Lemon. I am a big fan of Lemon and after making Cham's Lemon Bread from her Spice Club blog, I was ready for another round!

Cranberry Lemon Scones



















4 c. all purpose flour
1/4 c. all purpose flour
1/4 c. sugar
2 tbsp baking powder
2 tsp kosher salt
1 tbsp lemon zest
3/4 lb unsalted butter, cold and cubbed
4 eggs
1 c. heavy cream
1 c. dried cranberries
1 egg
2 tbsp milk
1/2 c. confectioners sugar
4 tsp lemon juice

In a mixer, mix 4 c. flour, sugar, baking powder, salt and lemon zest.

Add cold butter cubes into the flour mixture on a low speed. Mix until the butter becomes the size of peas. We want the butter to stay the size of peas throughout so that it helps make the dough fluffy and light while baking.

Combine 4 eggs and cream together. Add to the flour mixture on low speed. Mix for about 2 minutes.

Comine 1/4 c. flour and cranberries. Add to flour mixture on low speed until well blended. The dough will be lumpy and sticky.

Flour a flat dry surface for rolling out the dough. Flour your hands and a rolling pin so the dough doesn't stick. Kneed the dough and then roll out to 3/4 in. Use a round cookie cutter to cut out scones. Place scones on a cookies sheet lined with parchment paper or foil.

Combine 1 egg and 2 tbsp milk. Brush the tops of each scone with the egg wash and then sprinkle with some suger. Bake in the oven for 20-25 minutes at 400 degrees. Once baked, let cool for 15 minutes.

Combine lemon juice and confectioners sugar and drizzle over scones.

Important Note: The time for baking is contigent upon the size of your cookie cutter. For a 3 in. round cutter, bake for 20-25 minutes. For 2 in. cutter, bake for 15-20 minutes.