– Light and fluffy
Jyn’s Lemony Cranberries & Cream Scones
2 Cups all purpose flour
1 TBS baking powder
1 tsp salt
6 TBS sugar
6 TBS frozen butter
1 1/2 cup Cream ( I use heavy)
Lemon or orange zest and dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently until the butter is thoroughly combined. You could pulse butter and mixture in a food processor, however I do not own one and I am sure Im not the only one!
Fold in the cream and Lemon zest just enough to combine it all (dont want to overmix it) with the cranberries.
Separate the dough into 2 balls and flatten slightly so you have 2 mounds.Transfer onto an ungreased baking sheet and cut into 6 triangles, separating them from each other slightly. Lightly brush cream on top and sprinkle coarse sugar on top. Put in oven for 15-20 minutes or until lightly browned.