• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 1/2 cups all purpose flour
  • 5 Tb. sugar
  • 1 1/2 tsp. grated lemon peel
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 Tb. (about 3/4 stick) unsalted butter, cut into pieces)
  • 9 Tb. chilled heavy cream
  • 2 Tb. fresh lemon juice
  • 1/4 cup dried cranberries
  • 4 Tb. Triple sec


  • Soak cranberries overnight in triple sec. Preheat oven to 350°F. Mix flour, 3 Tb. sugar, lemon peel, baking powder, baking soda and salt in food processor. Add butter until mixture resembles coarse meal. Add 8 Tb. cream and lemon juice and blend until soft moist dough forms. Drain cranberries and mix into dough. Drop dough by generous 1/4 cupfuls onto baking sheet, spacing apart enough for 6 scones. Brush tops with 1 Tb. heavy cream. Sprinkle with 2 Tb. sugar. Bake about 25 minutes.


Categories: Scone 

Author Credit: The Hardenbergh House b&b

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