Cranberry Lemon Scones

Cranberry Lemon Scones

 

Cranberry Lemon Scones
Makes 8-10 scones
Prep time: 15 minutes
Cook time: 35-40 minutes

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup cake flour
1/4 cup sugar
2 teaspoons baking powder
1 cup dried cranberries
4 tablespoons (1/2 stick) unsalted butter, chilled and cut into cubes
3/4 cup low fat buttermilk
1 large egg
2 tablespoons lemon juice
1 tablespoon lemon zest
Egg wash (Beat 1 egg with 1 teaspoon water.)
Raw sugar, to garnish

INSTRUCTIONS

1. Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine flour, sugar, baking powder and cranberries. With a pastry cutter or fork, blend in butter until it’s pea-sized, being sure not to overwork the dough.
3. In a separate bowl, whisk together buttermilk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form.
4. Transfer mixture to a large piece of plastic wrap. Use the wrap to gather the crumbs together, then press the dough into a 1” thick disc about 5” in diameter. Peel away plastic wrap. With a sharp knife, cut the disc into 8-10 wedges.
5. On the prepared baking sheet, arrange scones 1” apart. Lightly brush with egg wash and sprinkle with raw sugar. Bake until golden brown, about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool and serve.

Tip: Speed up the dough-making process with a food processor. Combine flour, sugar, baking powder and cranberries in the processor, then pulse to blend. Add butter, scattering it over the flour mixture. Pulse until the butter is pea-sized, about 6-8 times. Add buttermilk mixture from Step 3, then pulse until moist crumbs form, about 6-8 times. Continue with Step 4.