It is around this time of year that I discover I went overboard and bought many more fresh cranberries than I would need during the holiday season. I suppose too many years when I wanted fresh cranberries but the grocery was already sold-out have taught me some bad habits.
Rather than let them languish in the refrigerator drawer, this recipe for Lemon + Fresh Cranberry Scones uses my supply and produces a delicious result. Perfect to grab for breakfast, or enjoy with tea in the afternoon, these scones are cakey and lighter than those you’d usually find in the store. Personally, I can’t get enough of the bright flavors during a season of root veggies and limited fresh items.
Lemon + Fresh Cranberry Scones
Slightly Adapted from Gourmet
2 tablespoons freshly grated lemon zest
2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup fresh cranberries, chopped coarsely
1 large egg + 1 egg yolk
1 cup milk
1. Preheat oven to 400°F. Prepare the lemon zest and chop cranberries.
2. Mix flour, sugar, baking powder and salt. Grate in the butter using a box grater and a cold stick of butter directly from the refrigerator (this is the secret to a truly great scone!). Toss until the grated butter is coated. Add the chopped cranberries and lemon zest.
3. Beat the egg, egg yolk and milk together in a separate bowl. Add to flour mix and stir until just combined (do not over-mix at this stage.)
4. Flour a well-floured surface roll the dough to a generous 1″ thickness. Using a biscuit cutter or a drinking glass cut out scones, re-rolling the excess dough as necessary to use it all.
5. Place scone on a prepared baking sheet and bake for 15-20 minutes, or until bottom is golden. Serve warm with lemony whipped butter or Devonshire cream.