Ingredients:

  • 3 1/2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 12 tablespoons (1 1/2 sticks) Unsalted Butter, very cold and cubed
  • Zest of 2 large lemons
  • 3/4 cup Dried Cranberries
  • 1 cup Heavy Cream, very cold
  • 1 Large Egg, cold
  • 2 tbsp Heavy Cream, for brushing
  • 1 cup Powdered Sugar, sifted (for optional glaze)
  • 2 tablespoons Fresh Lemon Juice (for optional glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces of butter remaining.
  4. Stir in the lemon zest and dried cranberries until evenly distributed.
  5. In a separate small bowl, whisk together the 1 cup of cold heavy cream and the cold egg. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Do not overmix.
  6. Turn the shaggy dough out onto a lightly floured surface. Gently pat the dough into an 8-inch circle or square, about 1 1/2 inches thick. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
  7. Transfer the wedges to the prepared baking sheet. Brush the tops lightly with the reserved 2 tablespoons of heavy cream.
  8. Bake for 18 to 20 minutes, or until the tops are golden brown.
  9. Transfer the scones to a wire rack to cool slightly for about 10 minutes.
  10. If glazing, whisk the sifted powdered sugar and lemon juice until a smooth, thick glaze forms. Drizzle over the warm scones just before serving.