Dried Cranberry, Walnut, and Lemon Scones |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | 20 minutes | 40 minutes | |||||||
| INGREDIENTS: | ||
| 2 tablespoons plus 1 cup sugar | 2 tablespoons fresh lemon juice, divided | 3 cups all purpose flour |
| 1 tablespoon baking powder | 1 tablespoon finely grated lemon peel | 1 teaspoon salt |
| 3/4 cup (1-1/2 sticks) chilled unsalted butter, diced | 1 cup dried sweetened cranberries | 1/2 cup coarsely chopped walnuts |
| 1/2 cup (or more) chilled half and half, divided | ||
| 1 | Position rack in top third of oven; preheat to 375 F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze. |
| 2 | Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and 1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze. |
| 3 | Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature. |