Fresh Cranberry Lemon Scones

I’ve never made scones before.  I thought they would be far too difficult.  But one that I can say, is this recipe was delightfully easy and worked out very well for the family!  I had leftover cranberries that I needed to use up, so this was the perfect way to use heavy cream (which I rarely use) and cranberries before they went bad!

batter-sconeIngredients:

2T grated lemon zest

1/2 C sugar plus 3 T.

3 C flour

1 T baking powder

1/2 tsp salt

8T butter (soft or at room temp)

1 1/4 C fresh cranberries

2 eggs

3/4 C heavy cream

1 1/2 C powdered sugar

3T lemon juice

scone-cutAdd sugar and lemon zest into the mixer. Beat eggs with cream and then add together in the mixer on a low setting.  Then add dry ingredients together and lastly cranberries.  scoop out on parchment paper and use flour to roll out into 1 inch thickness. Cut into circles and back at 400 degrees for 15-16 minutes.

For the icing, mix powdered sugar and lemon juice together.  Drizzle on scones when they are cooled!  The children were requesting them for breakfast, and I was amazed as to how well they liked the tartness of cranberries with lemon!  To top it all off I got to use some ingredients before they went bad and the lemon was from our amazing dwarf lemon tree!

Happy baking!

Kate

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