Lemon Cranberry Scones

Step 1

Adjust oven rack to middle position and heat oven to 425 degrees.

Step 2

Combine the flour, baking powder, sugar, and salt in large bowl or food processor fitted with steel blade. Whisk the ingredients together. If using a food processor, use 8 one second pulses.

Step 3

Grate one tablespoon of lemon zest for the flour mixture. Remove the rest of the zest from the lemon and set aside.

Step 4

Cut in the butter into the bowl until the mixture resembles a coarse meal using two knives or about 12 pulses with a food processor. Mix in the tablespoon of lemon zest and cranberries. If using a food processor remove the ingredients to a large bowl.

Step 5

Using a fork stir in the heavy cream until the mixture begins to resemble a dough.

Step 6

Remove the dough from the bowl onto a countertop and knead until it forms a ball (about 10 seconds). Press by hand or roll the dough out into a circle about 8-9 inches in diameter. Using a pastry cutter or knife cut the circle into 8 wedges. (The point of the wedge can often break off - to avoid this take a biscuit cutter to the center of the circle to create blunt ends) Place the wedges on an ungreased baking sheet.

Step 7

Mix 1 tbs of cream and remaining zest in a small bowl. Brush mixture on the tops of the wedges and then sprinkle sugar on the top.

Step 8

While baking, cut two 1/4 inch lemon slices. Take each slice and cut into four triangles, cutting along the lemon membranes were possible. Remove all seeds. Pat dry with a paper towel. Dip in sugar.

Step 9

Bake until scone tops are light brown, 13 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Add a sugar coated piece of lemon on top of each scone.