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LEMON CREAM SCONES W/CRANBERRIES
LEMON CREAM SCONES w/CRANBERRIES
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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
DIRECTIONS
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.
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Author: The Hardenbergh House b&b
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