Cranberry lemon almond scones

Cranberry lemon almond scones
Lemon Cranberry Scones are delightfully tart. Scones are infused with lemon zest and riddled with cranberries. The dough is quite sweet, especially because the dough is sprinkled with sugar before baking. However, the bright, tart cranberries act as a strong contrast to the sweetness, rendering the scones both sweet and tart. A simple lemon glaze rounds the flavors together.
Yields 8 scones
2 cups (250 grams) all-purpose flour
4 tablespoons granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
Zest from 2 lemons (about 1-2 tablespoons)
Pinch of salt
8 tablespoons (1 stick or 115 grams) butter, cold and cubed
1/2 cup (120 ml) heavy whipping cream or half and half or whole milk
1 large egg
1 teaspoon vanilla extract
1 cup (115 grams) fresh cranberries
Almond slices
Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller). Stir in the cranberries.
In a small bowl, whisk together the heavy whipping cream, egg, and vanilla extract until well blended. Pour cream into scone mixture and mix until it comes together as a dough. A few of the cranberries may burst; this is okay.
On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. With a knife dipped into flour, cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Sprinkle the tops with granulated sugar. Bake for 20-25 minutes, or until scones are lightly browned. Allow to cool to room temperature before glazing.
Lemon Glaze (optional)
1 cup (125 grams) powdered sugar
1 tablespoon freshly squeezed lemon juice, plus extra if needed
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If glaze is too thick, add lemon juice 1 teaspoon at a time until glaze is thick, but still runs.
Lightly drizzle glaze over scones and allow scones to cool.


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