Lemon-Cranberry Cream Scones
- 1 Cup All-Purpose Flour
- 1/8 Cup Sugar
- 1 1/4 Tsp Baking Powder
- 1/4 Tsp Salt
- 2 Oz Unsalted Butter cold and cut into pieces
- 1/4 Cup Dried Cranberries
- Zest of a Lemon
- 1/2 Cup Heavy Cream
- Raw Sugar for dusting
- Extra Heavy Cream for brushing
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, salt, and lemon zest.
Add and cut butter into dry ingredients. Add cranberries.
Add heavy cream and gently bring together until the dough holds together in small, thick clumps.
Turn onto a floured surface, and shape into a 1-inch thick disk, and cut into desired shape.
Brush scones with heavy cream and sprinkle with raw sugar.
Bake for 14-16 minutes or until firm to the touch and golden brown.