Cranberry Scones with Lemon Glaze
cold, unsalted butter
dried cranberries soaked in hot water 10 min.
2In a large bowl, mix together flour, sugar, baking powder, lemon zest and salt.
3Add butter, cut into 1 inch cubes, and mix with hands, just until large, coarse crumbs form.
4Add cranberries and hazelnuts. Mix gently.
5In a small bowl, mix 2 of the eggs and milk with a fork; add to flour mixture.
6Mix with a large fork or spoon just until mixed through-do not beat or mix too much, or the scones will become tough.
7Allow the dough to rest in bowl for about 10 minutes.
8Line a baking sheet with parchment.
9Transfer 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.
10Using a floured spatula, gently transfer each piece onto prepared pan, making sure they do not touch.
11Make egg wash with the remaining egg and cream or milk. Brush on top of each scone.
12Bake 30 minutes, or until golden brown on top and sound hollow when tapped with your finger.
13Remove to cooling rack to cool.
14n a small bowl, mix powdered sugar and lemon juice to make glaze. Drizzle on warm scones.