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Wednesday, April 7, 2010

Cranberry Lemon Scones

·          1½ T freshly grated lemon zest (about 2 lemons)
·          2½  cups all-purpose flour
·          ½ cup sugar plus 3 tablespoons additional if using fresh cranberries
·          1 tablespoon baking powder
·          ½ teaspoon salt
·          ¾ stick (6T) cold unsalted butter, cut into bits
·          1¼  cups fresh cranberries, chopped coarse
·          1 large egg
·          1 large egg yolk
·          1 cup heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.  With a vegetable peeler or box grater remove the zest from lemons and chop fine, reserving lemons for another use.  In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl (Since I don't own a large food processor I use my pastry cutter).  In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.  In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.  Dough will be sticky.  On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary.  I've also patted the dough in a 1-inch-thick round and then cut it into wedge shapes. Arrange rounds or wedges about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

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