The Pioneer Woman Tasty Kitchen
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Cranberry Lemon Scones

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Level: Easy

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Description

These tender, lemon-glazed scones are brimming with fruit and nuts. Great choice for a baby shower or a special breakfast.

Ingredients

  • 3 cups Flour
  • 1 cup Sugar
  • 1-½ Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 whole Zest Of Lemon (grated)
  • ¾ cups Chilled Butter
  • 1-¼ cup Dried Cranberries Or Any Other Dried Fruit
  • ½ cups Coarsley Chopped Walnuts
  • 1-½ Tablespoon Lemon Juice
  • ¾ cups Half-and-half Or Cream
  • 2 cups Powdered Sugar (for Glaze)
  • 4 Tablespoons Lemon Juice (for Glaze)

Preparation

Preheat oven to 375F. Stir together the 1 1/2 Tbsp of lemon juice and cream. Set aside. Mix together the flour, sugar, baking powder, salt and lemon zest. Cut the chilled butter into the dry ingredients with a pastry blender until the butter pieces are a little larger than peas. Stir in the dried fruit and walnuts. Pour in the cream and stir until all the dry ingredients are incorporated. Mixture will be sticky! On a floured board, pat out 1/2 of the mixture into a circle 1″ thick. Cut out scones using a 2″ biscuit cutter and transfer to an ungreased baking sheet. Repeat with the remaining dough. Bake for 18-20 minutes. (If you have a convection oven, bake for 10 minutes with the blower on and the remaining 8 minutes with it off. ) While the scones are baking, mix your glaze by combining 4 Tbsp of lemon juice with 2 cups of powdered sugar. Glaze will be very thick. When the scones come out of the oven, transfer them to a wire rack. While they are still warm, dip the tops of the scones into the glaze and return them to the wire racks to let the glaze set up. Enjoy!

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