Monday, September 26, 2011

Extra Buttery Lemon Cranberry Scone Recipe

I made a huge mistake when I made these scones. I doubled the butter by accident. Oops! That's a lot of butter! They were still delicious just more of a cookie texture. The original recipe called for 3/4 cups butter. I don't know what I was thinking when I cut off a 1 3/4 cup chunk. Still, yum yum yum! Next time I'll pay more attention to the butter.

24 Scones

3 cups all purpose flour
1 cup white sugar
1 tablespoon baking powder
1 tablespoon lemon zest
1 teaspoon salt
1 3/4 cups unsalted butter, cut into chunks
1/2 cup dried sweetened cranberries
1/2 cup cold heavy cream
1 tablespoon fresh lemon juice
2 tablespoons white sugar
2 tablespoons fresh lemon juice

Preheat the oven to 375F and line a baking sheet with parchment.

Combine flour, sugar, baking powder, lemon zest and salt in a large bowl. Add cold butter and cut it in with a pastry cutter (or your hands) until crumbly. Add cranberries. Add cream and 1 tablespoon lemon juice. If it's too dry, add more cream a little at a time until it comes together.

Divide dought into 4 balls. Flatten each ball to about 3/4" thickness. Use a sharp knife and cut each round in half. Cut each half in 3 pieces. You'll end up with 24 scones.

Transfer the scones to a wire rack. Combine 2 tablespoons sugar and 2 tablespoons lemon juice. Brush over the scones. If you do this directly on the baking sheet the drips will burn. Transfer the scones to the baking sheet and bake for about 18 minutes or until golden.

Tip: I meant to sprinkle some turbinado sugar on them before I baked them but I forgot. I couldn't stop thinking about the butter.

Original recipe from Better than takeout.

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