cranberry scones with lemon glaze

How To Make cranberry scones with lemon glaze

• 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.
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