Cranberry Scones With Lemon Glaze Recipes

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
• Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
• Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
• Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
• Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
• Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

CRANBERRY SCONES WITH LEMON GLAZE

Steps:

• 1. Preheat oven to 375.
• 2. In a large bowl, mix together flour, sugar, baking powder, lemon zest and salt.
• 3. Add butter, cut into 1 inch cubes, and mix with hands, just until large, coarse crumbs form.
• 4. Add cranberries and hazelnuts. Mix gently.
• 5. In a small bowl, mix 2 of the eggs and milk with a fork; add to flour mixture.
• 6. Mix with a large fork or spoon just until mixed through-do not beat or mix too much, or the scones will become tough.
• 7. Allow the dough to rest in bowl for about 10 minutes.
• 8. Line a baking sheet with parchment.
• 9. Transfer dough onto a lighly-floured surface and pat into a circle, about 1 inch thick, gently with hands. Cut with a sharp, floured knife in half. Then cut each half into 4 sections.
• 10. Using a floured spatula, gently transfer each piece onto prepared pan, making sure they do not touch.
• 11. Make egg wash with the remaining egg and cream or milk. Brush on top of each scone.
• 12. Bake 30 minutes, or until golden brown on top and sound hollow when tapped with your finger.
• 13. Remove to cooling rack to cool.
• 14. n a small bowl, mix powdered sugar and lemon juice to make glaze. Drizzle on warm scones.