LEMON CRANBERRY SCONES
Starbucks Copycat Recipe
3 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half
1 tablespoon fresh lemon juice
1/4 cup icing sugar for dusting
For the Glaze:
2 tablespoons sugar
1 1/2 tablespoons fresh lemon juice
Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper.
Whisk 2 tablespoons sugar and 1.5 tablespoon lemon juice in bowl for glaze. Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add cream and 1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more cream if dough is dry (It will be dry - add more cream!).
Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges.Transfer to baking sheet; brush with glaze. Bake scones until golden and tester comes out clean, about 18 minutes (With more cream added I baked my scones for another 4-5 minutes). Serve warm or at room temperature.