Fresh Cranberry & Lime Scones

Preheat oven to 400ºF and grease a large baking sheet. Zest and juice the limes, set the zest and juice aside in separate dishes. Coarsely chop the cranberries and place in a small bowl with 3 tablespoons sugar.

In a large bowl combine the flour, remaining 1/2 cup sugar, baking powder and salt. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the lime zest. Stir the cranberries into the flour mixture. Whisk together the egg, egg yolk and cream, then add to the flour mixture. Stir together just until combined.

On a well-floured surface with floured hands, gently pat dough into a 1-inch-thick round (about 8 inches in diameter). With a sharp knife, cut the round into thirds one way, then make perpendicular slices the other direction to make diamond-shaped scones. Depending on how you slice them, you should get about 10 to 11 scones.

Use your hands to gently shape any leftover scraps into scones. Do NOT roll the dough out – just use your hands. Place scones onto a greased baking sheet. Bake for 15-20 minutes or until lightly golden. Remove from the oven and let cool on a wire rack.

For the lime glaze:

In a small bowl combine the juice from the zested limes and enough powdered sugar to reach your desired consistency. You may use more powdered sugar if you want a thicker glaze, and you can add additional lime zest to the glaze for extra flavor. Drizzle glaze over warm scones and allow to cool

Tips: When making scones, it is best to handle the dough as little as possible. Stir just until the wet ingredients are incorporated into the dry. Use your hands to pat the dough into a circle, don’t roll the dough out.