The sweet and tart flavours of cranberries and lemon combined with toasted hazelnuts make this scone a lovely colourful holiday treat. Pecans, pistachios, or walnuts can be used instead of hazelnuts. The dough can be rolled out and cut into mini scones for a delightful afternoon tea.
Makes 6 scones
500 mL (2 cups) all-purpose flour
50 mL (1/4 cup) white sugar
10 mL (2 tsp) baking powder
5 mL (1 tsp) grated lemon zest
Pinch of salt
75 mL (1/3 cup) cold unsalted butter
75 mL (1/3 cup) fresh cranberries, cut in half
50 mL (1/4 cup) hazelnuts, toasted and coarsely chopped
2 eggs lightly beaten
125 mL (1/2 cup) buttermilk
1 egg lightly beaten
15 mL (1 tbsp) cream or milk
125 mL (1/2 cup) confectioner’s sugar
15 mL (1 tbsp) fresh lemon juice
Preheat oven to 190º C (375º F). Move rack to middle of oven. In a large bowl, mix together flour, sugar, baking powder, lemon zest, and salt. Cut butter into the flour mixture with a pastry blender or two knives until the size of coarse crumbs; add cranberries and hazelnuts.
Lightly beat eggs, add buttermilk, and stir into flour mixture with a fork until just combined. Do not over-mix. Let the dough rest for a few minutes before rolling out.
Roll dough into a round circle approximately 2.5-cm (1-inch) thick. Cut circle in half and then divide each half into three triangular sections. Or use a 6-cm (2 1/2-inch) cookie cutter.For egg wash, mix egg with cream and brush on top of scones to help brown during baking. Bake for 30 to 35 minutes on a parchment-lined cookie sheet until a golden brown. Cool on rack.
To make lemon glaze frosting, mix confectioners’ sugar and lemon juice until a smooth pourable consistency. Drizzle frosting on top of scones with a spoon.
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