You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.
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- 1 1/2 Tbsp
- lemon zest, grated
- 2 1/2 c
- all purpose flour
- 1/2 c
- plus 3 tablespoons sugar if using fresh cranberries
- 1 Tbsp
- baking powder
- 1/2 tsp
- kosher salt
- 6 Tbsp
- butter, unsalted, cold and cut into cubes
- 1 1/4 c
- fresh cranberries or 1 1/4 cup dried
- 1 large
- 1 large
- egg yolk
- 1 c
- heavy cream
- creme fraiche or whipped cream for serving
1Preheat oven to 400°F. and line a large baking sheet with parchment paper.
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
2In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
3Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
Dough may be formed into a circle and then cut into wedges--I usually cut into 8 wedges. Then placed on a parchment lined baking sheet and baked.