Monday, November 8, 2010

Fresh Cranberry-Lemon Scones

  I've been on a scone baking kick lately.  I just can't get over how easy they are to make!  I made these up a coulee days before hosting a brunch at my house.  I did a quick freeze, then put them in a ziploc freezer bag and pulled them out 2 days later when I was ready to bake them.  I'm learning how to manage my time better when I'm having company over, so I can enjoy more of the day and not be so consumed by the mess I'm making!  These are such a great thing to make right now with the fresh cranberries being in season.  

Fresh Cranberry and Lemon Scones {adapted from Smitten Kitchen}

INGREDIENTS: {makes 12-15 scones}
  • 1 1/2 Tbsp. freshly grated lemon zest {from about 2 lemons}
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar plus 3 Tbsp. additional for fresh cranberries
  • 1 Tbsp. baking powder
  • 3/4 stick {6 Tbsp.} cold unsalted butter, cut into small chunks
  • 1 1/4 cups fresh cranberries, coarsely chopped if desired
  • 1 large egg
  • 1 large egg yolk
  • 1 cup heavy cream
  Pre-heat oven to 400 degrees and line a large baking sheet with parchment paper.  Using a zester, remove zest from lemons, reserving lemons for the glaze.  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.  {You can also do this by hand, fork, or using a pastry cutter}.  In a small bowl toss together fresh cranberries and 3 Tbsp. sugar and stir into flour mixture.  In another bowl lightly beat egg and yolk and stir in cream.  Add egg mixture to flour mixture and stir until just combined.  
On a well-floured surface with floured hands pat dough int a 1-inch-thick round {about 8 inches in diameter} and with a 2-inch round cutter dipped in flour cut out as many rounds as possible, re-rolling scraps as necessary.  {I chose to cut mine into triangles to make the most of the dough}.  Arrange rounds or triangles about 1 inch apart on baking sheet and bake in middle of oven 15-20 minutes, or until pale golden.  
***If you choose to freeze the scones before baking:  Cut out dough and place on parchment lined baking sheet.  Quickly place in freezer until hardened.  Once hard, place scones in a freezer bag and put in freezer until you're ready to bake.  Bake them right from the freezer, adding 3-5 extra minutes baking time.  

To glaze scones:
Remove scones from oven and place on a wire rack with a baking sheet underneath. 
Whisk Together:  1 Cup powdered sugar, 1-2 Tbsp. freshly squeezed lemon juice and enough zest to equal about 2 tsp.  **You don't what the glaze to be too thin, so add more powdered sugar if it becomes too thin.  Using a spoon, drizzle glaze over each scone and allow to harden about 5 minutes.  Serve while still warm!

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