Dried Cranberry, Walnut, And Lemon Scones

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• 2 tablespoons sugar
• 1 cup sugar
• 2 tablespoons fresh lemon juice, divided
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon finely grated lemon peel
• 1 teaspoon salt
• 3/4 cup chilled unsalted butter, diced
• 1 cup dried sweetened cranberries
• 1/2 cup coarsely chopped walnuts
• 1/2 cup chilled half-and-half, divided (or more if needed)

Recipe

• 1 position rack in top third of oven; preheat to 375°f line baking sheet with parchment paper. whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
• 2 whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
• 3 mix in cranberries and walnuts. add 1/2 cup half and half and1 tablespoon lemon juice.
• 4 toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
• 5 gather dough into ball; divide in half. press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
• 6 cut each round into 6 wedges. transfer to baking sheet; brush with glaze.
• 7 bake scones until golden and tester comes out clean, about 18 minutes. serve warm or at room temperature.