Lemon Scone with Dried Cranberries
  • 3 cups All Purpose Flour
  • ½ cup Sugar
  • 1 Tablespoon Baking Powder
  • 2 Tablespoons Grated Lemon Peel
  • 1 teaspoon Salt
  • ¾ cups (1 ½ sticks) Butter, frozen
  • 2 Tablespoons Lemon Juice
  • 1 cup Great Lakes Dried Cranberries
  • ½ cup Walnuts, chopped
  • ½ cup Half and Half
  • 2 Tablespoons Sugar
  • 1 Tablespoon Lemon Juice
  1. Preheat the oven at 375 degrees F. Stir together the 2 tablespoons sugar and 1 tablespoon lemon juice and set aside. In a food processor; grate the butter. Change blade and add the flour, sugar, baking powder, lemon peel, salt. Pulse to blend. Add the cranberries, walnuts, lemon juice and half and half and blend until dough becomes a clump. Drop dough onto a floured surface and finish mixing together by hand. Divide dough in half and press each half into a 6 inch diameter circle. Cut each circle into 6 wedges. Transfer to a baking sheet (covered with parchment paper for easy clean up) and brush with glaze. Bake for 20-25 minutes. Makes 12.
Recipe by Great Lakes International Trading, Inc. at https://glit.com/recipes/cranberry-recipes/lemon-scone-with-dried-cranberries/