Lemon Cranberry Scones

This morning I had a craving for scones. I looked in the pantry to decide what the flavor of the day would be and found we had lemons and cranberries. Those ingredients would complement each other so today we created our version of lemon cranberry scones.

When I think of scones, I think of England and all things British. Which brings me to today, and two former British colonies, Canada and the United States. They will wage war again today. Not like the war of 1812 but in hockey, to determine who will win the Gold. The Americans left the Canadians red white and “blue” after the first encounter. These scones are dedicated to the Canadian team, cranberries for red, scones for the white and lemon for the sour taste left in their mouth after the last game. No matter what the outcome of today’s game both countries will be winners. If the U.S. loses, then I challenge my Canadian family members to respond with an appropriate scone recipe. Just please don’t make it a dry scone!

Lemon Cranberry Scones

Recipe

Lemon Cranberry Scones

Creamy scones with a hint of lemon

2 cups unbleached all-purpose flour
1 Tbs baking powder
3 Tbs sugar
1/2 tsp table salt
5 Tbs unsalted butter , chilled and cut into 1/4-inch pieces
2/3 cup Craisins or dried cranberries
1 lemon
1 Tbs sugar
1 cup heavy cream

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

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.

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

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.

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

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.

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.

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.

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.

Servings: 8

Notes: My favorite way to zest a lemon is with this Microplane Grater/Zester