Lemon-Cranberry Scones

Adapted by StarChefs.com
April 2014
Yield: 12 to 16 medium scones


3½ cups all-purpose or whole wheat flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cup dried cranberries, coarsely chopped
8 ounces unsalted butter, cubed and chilled
1 tablespoon lemon zest
3 tablespoons lemon juice
¾ cup heavy cream
¾ cup buttermilk
⅔ cup milk
1½ cups powdered sugar


Heat oven to 400ºF. In a food processor, combine flour, sugar, baking powder, baking soda, salt, and cranberries. Pulse until combined. Add butter and pulse to a mostly sandy texture with some clumps of butter. Do not overmix. Add lemon zest and juice, buttermilk, and heavy cream and pulse several times, until combined. Line sheet pan with parchment paper. With an ice cream scoop, scoop dough into 12 to 16 portions onto sheet pan. Rest dough in freezer at least 1 hour, until frozen. Bake 25 to 30 minutes, until golden brown. (Do not thaw before baking.) In a small bowl, combine milk and powdered sugar to make a glaze. Pour glaze over scones while still hot.