|Lemon Cranberry Scones With Lemon Glaze|
2 cups all-purpose flour
1/4 cup sugar
1 tbsp. baking powder
1/4 tsp. salt
1 tbsp. grated lemon zest
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup whipping cream
1/4 cup 2% milk plus extra for brushing
1 large egg
1 tsp. vanilla extract
1 cup dried cranberries
1 cup icing sugar
1 1/2 tbsp. freshly squeezed lemon juice
Preheat oven to 375 degrees F and line a baking tray with parchment paper.
Mix flour, sugar, baking powder and salt into a large bowl.
Stir in the lemon zest.
Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible. It should be lumpy. Do not over mix.
In a separate bowl, whisk the cream, milk, egg and vanilla together.
Add this to the flour mixture and stir to just bring the dough together.
Flatten the dough out in a rectangle (about 1 cm thick), top with cranberries and press the cranberries into the dough.
Fold the dough over once to incorporate the cranberries.
Reshape into a rectangle. Do not handle the dough too much. You do not want the butter to melt into the flour.
Cut the rectangle into 6 even pieces. Cut it in half down the middle (long side), then into thirds (short side), then cut 6 squares into triangles by cutting squares on the diagonal.
Brush the scones with a little milk and bake for 20 - 25 minutes until lightly browned on top.
Whisk the icing sugar and lemon juice together and drizzle over the cooled scones using the whisk or a fork. Let the glaze set for an hour before serving. If glaze is too thick, add water, 1 tsp at a time.