Preheat oven to 400°F. and line a large baking sheet with parchment paper.
Equipment you will use
Baking Paper
Baking Sheet
Oven
2
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
Ingredients you will need
Vegetable
Lemon
Equipment you will use
Peeler
3
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
Ingredients you will need
Baking Powder
Butter
All Purpose Flour
Sugar
Salt
Equipment you will use
Food Processor
Bowl
4
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
Ingredients you will need
Cranberries
Dried Fruit
All Purpose Flour
Sugar
Equipment you will use
Bowl
5
In another small bowl lightly beat egg and yolk and stir in cream.
Ingredients you will need
Cream
Egg Yolk
Egg
Equipment you will use
Bowl
6
Add egg mixture to flour mixture and stir until just combined.
Ingredients you will need
All Purpose Flour
Egg
7
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
Ingredients you will need
Dough
All Purpose Flour
Equipment you will use
Baking Sheet
Oven
8
Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.