I absolutely loved the cranberry scones I made for my Easter tea party. I sent some of the extra ones home with our guests, but we managed to save 2 and have them for breakfast the next day. When I had afternoon tea in London, they served cranberry scones with jam and clotted cream. The only place I’ve been able to find clotted cream here is at Whole Foods.
1½ tbsp. freshly grated lemon zest
2½ cups all-purpose flour
½ cup plus 3 tbsp. sugar, divided
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
1¼ cups frozen cranberries, coarsely chopped
1 large egg plus 1 large egg yolk
1 cup heavy cream
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the lemon zest, flour, ½ cup of sugar, baking powder and salt. Pulse briefly to blend. Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas. Transfer to a medium mixing bowl.
In a small bowl, toss together the chopped cranberries and remaining 3 tablespoons sugar. Stir this into the flour-butter mixture.
In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend. Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened and all ingredients are mixed.
Place a 2½ inch round biscuit cutter on the lined baking sheet. Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round. Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.
Bake in the preheated oven until light golden brown, about 15-20 minutes. Serve with jam and clotted cream.
Adapted from: Annie’s Eats