Cranberry-lemon scones: encore :)

These scones are so delicious and easy to make, they have become an absolute favorite in my family, and among my friends. :) I keep being asked for the recipe, so I thought I'd repost it. So, here it is, with the latest picture of them:  :)


cranberry-lemon scones

 

ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (1 stick), frozen
1/2 cup dried cranberries, i.e. craisins
zest of one lemon
1/2 cup sour cream
1 large egg

directions 

preheat oven to 400 F, line a baking sheet with parchment paper.

mix dry ingredients and frozen butter (cut in pieces) in food processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add lemon zest and cranberries (or any other fruits or chips you like), just pulse it a couple of times to mix, take the batter out, divide it in two balls, pat each one flat on a lightly floured surface forming a 6-7-inch circle about  1/2-inch to 3/4-inch thick. sprinkle with remaining 1 tsp. of sugar. use a sharp knife to cut into 8 triangles; place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 to 18 minutes. cool for 5 minutes and serve warm or at room temperature. 


alternately, if you do not have a food processor,  follow the directions below:

1. in a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. grate butter into flour mixture on the large holes of a box grater; use your fingers (or a pastry blender) to work in butter (mixture should resemble coarse meal), then stir in cranberries and lemon zest.
2. in a small bowl, whisk sour cream and egg until smooth.
3. using a fork, stir sour cream mixture into flour mixture until large dough clumps form. use your hands to press the dough against the bowl into a ball. (the dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 
4. divide dough in two balls, pat each one flat on a lightly floured surface forming a 6-7-inch circle about    1/2-inch to 3/4-inch thick. sprinkle with remaining 1 tsp. of sugar. use a sharp knife to cut into 8 triangles; place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 to 18 minutes. cool for 5 minutes and serve warm or at room temperature. 

recipe adapted from: http://allrecipes.com/recipe/simple-scones/detail.aspx