I like the convenience of having frozen biscuits or scones ready to toss in the toaster oven. Unless you’re lucky enough to live near a great bakery, baking and freezing is a must. These lemon-cranberry Scones are worth doubling up the recipe, you’ll run out before you know it. These scones freeze really well, just put them in the toaster oven for a couple of minutes and they’ll taste like they’ve just been baked. When making a batch for the freezer, don’t drizzle with icing until after they’ve been re-toasted. They taste amazing without the icing also.
Cranberry Lemon Scones
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 cup dried cranberries or fresh or frozen cranberries
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup really cold butter
- 2/3 cup 10% cream
- Lemon Icing Sugar Ingredients:
- 2 cups icing sugar
- 2 tablespoons lemon juice or more as needed
Mix together flour, sugar, baking powder, dried cranberries, lemon zest and salt. Grate the cold butter with a cheese grater over the flour mixture. Stir cream into flour mixture.
Divide dough in half, gently knead, just enough to be able to form two, 6” circles about an inch thick (aim for the rustic look, don’t overwork the dough). Keep dough cool, the little chunks of butter is what makes a flakier consistency scone.
To make it easier to cut the wedges, put both circles in the freezer for about 15 minutes.
Cut circles into 6 or 8 wedges, depending on how big you want the wedges. Place wedges on a sheet of parchment paper about 2 inches apart.
Another way to bake scones is to form the circles and just score the tops into wedges without separating them before baking.
Bake at 375°F for 15-20 minutes until golden brown.
While vigorously stirring with a fork, slowly add lemon juice to icing sugar until a smooth pouring consistency is reached.
While scones are still warm, pour lemon icing over top of scones.