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LEMON CREAM SCONES w/CRANBERRIES


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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