Lemon Cream Scones with Cranberries

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Lemon Cream Scones with Cranberries

 

1 1/2 cups all purpose flour

5 Tbs sugar

1 1/2 tsps grated lemon peel

1 1/2 tsps baking powder

1/4 tsp baking soda

1/4 tsp salt

6 Tbsps (about 3/4 stick) unsalted butter, cut into pieces)

9 Tbsps chilled heavy cream

2 Tbsps fresh lemon juice

1/4 cup dried cranberries

4 Tbsps Triple sec

 

Soak cranberries overnight in triple sec. Preheat oven to 350°F. Mix

flour, 3 Tbsps sugar, lemon peel, baking powder, baking soda and salt

in food processor. Add butter until mixture resembles coarse meal.

Add 8 Tbsps cream and lemon juice and blend until soft moist dough

forms. Drain cranberries and mix into dough. Drop dough by generous

1/4 cupfuls onto baking sheet, spacing apart enough for 6 scones.

Brush tops with 1 Tbsp heavy cream. Sprinkle with 2 Tbsps sugar. Bake

about 25 minutes.

 

Source: The Hardenbergh House b & b