Cranberry Scones (Lemon)

These Lemon Cranberry Scones make an appearance every year around October and live on repeat in my oven until Christmas has passed. Cranberries are fresh in the Fall and start showing up in your local grocery store for a few months of holiday cooking and baking bliss.

2 cups all-purpose flour, unbleached
¼ cup sugar
2 tsp. baking powder
½ tsp. sea salt
6 Tbsp. butter, chilled
½ cup cranberries
2 tsp. lemon zest, freshly grated
⅔ cup buttermilk
2 tsp. milk
1 tsp. sugar

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Combine the flour, ¼ cup sugar, baking powder and sea salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel.

Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the soft dough into a ball and gently knead a few times on a flour
surface.

Pat out dough to an 8" circle and cut into 8 wedges. Place 2” apart on a greased baking sheet and brush the tops with the milk. Sprinkle with 1 tsp. sugar.

Bake for 15-20 minutes, until golden.

Serve warm.