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.
- 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
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.
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.
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.